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对20%豆粕溶液在胃蛋白酶作用下的水解特性进行了研究,考察了豆粕中蛋白质的水解度随酶解温度、酶解时间、pH、酶添加量的变化规律,以及酶解前热处理对酶解效果的影响。结果表明:酶解前热处理能改善酶解的效果,有利于水解反应的进行,提高水解度。豆粕溶液在90℃下预热处理10 min后,在37℃、pH1.8、酶添加量14 000 U·g-1,水解3 h时,水解度达到23.4%,可以用作制备豆胶的大豆蛋白水解液。
The hydrolysis characteristics of 20% soybean meal solution under pepsin were studied. The hydrolysis degree of soybean meal was investigated with the changes of enzymolysis temperature, enzymolysis time, pH, enzyme dosage, and the heat treatment before enzymolysis Effect of solution effect. The results showed that the heat treatment before enzymolysis can improve the effect of enzymolysis, is conducive to the hydrolysis reaction, improve the degree of hydrolysis. Soybean meal solution was preheated at 90 ℃ for 10 min and its hydrolysis degree reached 23.4% at 37 ℃, pH1.8, enzyme dosage 14 000 U · g-1 and hydrolyzed for 3 h, Soy protein hydrolyzate.