限制性酶解对豆粉相关性质的影响

为降低豆粉的致敏性,扩大其应用,采用限制性酶解制备豆粉。以木瓜蛋白酶、风味蛋白酶和碱性蛋白酶为限制性酶解用酶,研究不同的酶制剂及酶解时间对豆粉的致敏性、溶解性、表面疏水性及乳化性的影响,并对豆粉进行感官评价。结果表明:随着酶解时间的延长,豆粉的致敏性降低,溶解性、表面疏水性、乳化活性和乳化稳定性增加;其中利用木瓜蛋白酶酶解30 min制备的豆粉致敏原含量最低,为1. 95%,溶解性最高,为88. 55%,乳化活性及乳化稳定性最大,分别为182. 4 m2/g和120. 8 min;利用SDS-PAGE电泳发现,酶解作用使豆粉蛋白质中的7S和11S降解,生成小分子的肽类,从而降低豆粉的致敏性;利用木瓜蛋白酶酶解20 min制备的豆粉口感与传统市售豆粉相似。

Effect of restrictive enzymatic hydrolysis on related properties of soybean powder

The soybean powder was prepared by restrictive enzymatic hydrolysis to decrease the allergenicity and expand its application. The effects of different enzymes and enzymolysis time on the allergenicity, solubility, surface hydrophobicity and emulsifying properties of soybean powder were studied, as well the sensory evaluation of soybean powder was carried out. The results showed that with enzymolysis time prolonging, the allergenicity of soybean powder decreased, the solubility,surface hydrophobicity, emulsification activity and emulsion stability increased,in which the allergen content in soybean powder prepared by hydrolyzing for 30 min with papain was the lowest,reaching 1.95%, and the solubility, emulsification activity and emulsion stability were the highest,up to 88.55%,182.4 m2/g and 120.8 min,respectively. SDS-PAGE experiments showed that by enzymatic hydrolysis 7S and 11S in soybean powder protein degraded to peptides, which resulted in the allergenicity reducing of soybean powder. The taste of soybean powder prepared by hydrolyzing for 20 min with papain was similar to traditional commercial soybean powder.