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利用几种常用酶制剂(木瓜蛋白酶、菠萝蛋白酶、碱性蛋白酶、中性蛋白酶、天野蛋白酶PC10F和SDNY 10)对大豆分离蛋白进行低限度酶解,感官评价各种酶解蛋白的苦味值,同时测定不同酶解大豆分离蛋白的粘度、凝胶性、悬浮稳定性等性质。结果表明:天野蛋白酶PC10F酶解蛋白苦味最弱、粘度最小、悬浮稳定性最好,但是几乎没有凝胶性。综合这几种性质,木瓜蛋白酶酶解的大豆分离蛋白具有低粘度弱苦味弱凝胶性且悬浮稳定性较好等功能性质的改善。进一步用70%的乙醇将不同酶酶解的大豆分离蛋白中苦味肽提取出来,感官评价各种酶产生的苦味肽的苦味值,并运用RP-HPLC分析。由谱图发现随着苦味肽苦味值的增加,疏水性肽段增多,且65~75 min的肽段增加较明显,可能此部分肽对苦味的贡献较大。
Several commonly used enzymes (papain, bromelain, alkaline protease, neutral protease, Amano protease PC10F and SDNY 10) were used to perform low-level enzymatic hydrolysis of soy protein isolate, sensory evaluation of the bitterness of various digested protein, at the same time Determination of different enzymatic soy protein isolate viscosity, gel, suspension stability and other properties. The results showed that the hydrolytic protein of Amano protease PC10F had the weakest bit of bitterness, the lowest viscosity, the best suspension stability, but little gelatinization. Combining these several properties, papain proteolytic soy protein isolate has the properties of low viscosity, weak bitter and weak gel and good suspension stability. Further, the bitter peptides in soybean protein isolate digested by different enzymes were further extracted with 70% ethanol, and the bitterness values of the bitter peptides produced by various enzymes were evaluated organoleptically and analyzed by RP-HPLC. From the spectrum, it is found that with the increase of the bitter taste peptide bitter value, the hydrophobic peptide increases, and the peptide increase more obviously from 65 to 75 min, which may contribute more to bitterness.