酶解法制备大豆小肽的工艺研究

以豆粕为发酵原料,利用复合酶酶解方法制备大豆小肽,筛选碱性、中性蛋白酶和胰蛋白酶进行复配酶解豆粕。结果表明:复合酶的最佳配比为碱性蛋白酶∶中性蛋白酶∶胰蛋白酶为3∶2∶1;酶解条件:p H8.5,反应温度50℃,反应时间4.5 h,水解度为94.55%,苦味值为3;小肽显示分子量分布范围:≤1 000 Da可达74.67%以上,其中≤500 Da占55.61%以上。综上试验结果可知,对比单酶、双酶及3种酶酶解豆粕的水解度和苦味值两项指标,3种酶组合使用更适合于制备水解度高、苦味低的大豆小肽。

Preparation Process of Soybean Small-peptide by Enzymatic Hydrolysis

The popose of this study was to investigate the preparation process of soybean small-peptide,soybean meal was used as raw materials in fermentation,and the compound enzyme preparation to conduct enzymolysis by certain proportions,further to improve the development and take advantage of the soybean mealresource.The study screened the alkaline protease,neutral protease and trypsase to conduct enzyme hydrolyzed the soybean meal.The result showed that the optimum ratio of alkaline protease:neutral protease:trypsase was 3:2:1,enzymolysis conditions was pH8.5,reaction temperature 50℃,reaction time 4.5 h,degree of hydrolysis 94.55％ and the bitter taste value 3.The distribution range of small-peptide molecular weight:≤1 000 Da up to more than 74.67％,of which ≤500 Da accounted for more than 55.61％.The test results showed Compared the hydrolysis degree and bitter taste value of single enzyme,double enzymes,and the compound enzymes,combination of three kinds of enzyme was more suitable for the preparation of a high hydrolysis degree and low bitter soybean smallpeptide.