大豆蛋白乳清蛋白类蛋白反应工艺条件研究
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- 英文论文题名：Plastein of soybean protein and whey protein andstudy of modified condition
- 论文作者：温子健 ; 钱方
- 英文论文作者：Wen Zijian ; Qian Fang ; School of Food Science and Technology ; Dalian Polytechnic University
- 年：2016
- 作者机构：大连工业大学食品学院;
- 论文关键词：大豆蛋白水解物 ; 乳清蛋白水解物 ; 胃蛋白酶 ; 类蛋白反应
- 英文论文关键词：soybean protein hydrolysate ; whey protein hydrolysate ; pepsin ; plastein reaction
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS201.21
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：1
- 文件大小：48k
- 原文格式：O
- 会议级别：全国
摘要
为开发新型蛋白产品,利用类蛋白(PLastein)修饰反应将大豆蛋白与乳清蛋白进行修饰,改善营养价值与功能特性。本研究探讨影响类蛋白修饰反应的因素。利用胃蛋白酶将大豆蛋白与乳清蛋白水解至水解度为11.63%和7.94%,以二者水解物混合物为底物,再用胃蛋白进行Plastein修饰反应,以游离氨基酸减少量和体系浊度为指标,考察合成条件。结果显示,适宜合成条件为,底物浓度40%、加酶量2.5KU/g、pH 5.0、温度42℃、修饰时间3h。试验显示,在加酶量大于3kU/g,温度高于50℃时,肽聚集速度快,但修饰时间超过2h后,蛋白酶水解作用强于聚集作用。Tricine+SDS-PAGE电泳表明,修饰产物分子量分布与水解产物存在差异。上述条件可作为大豆蛋白乳清蛋白类蛋白反应的适宜条件,这为改善蛋白质特性,开发类蛋白产品提供帮助。
To develop new product made from protein,plastein reaction was used to modify soybean protein and whey protein for the improvement of nutritional value and functional characteristic.The effects of modify condition on plastein reaction were discussed in this study,Soybean protein and whey protein were hydrolyzed by pepsin to the degree of hydrolysis of 11.63%and 7.94%.The hydrolysatesof them was mixed and modified by pepsin again through plastein reaction.The modify condition was investigated with the decrease of free amino groups and the turbidity of the modified hydrolysate.Results showed that the appropriate modify condition was hydrolysate concentraton40%,enzyme ratio2.5KU/g pro,pH 5.0,temperature 42℃,modify time 3h respectively.The test also indicated that the hydrolysate aggregated rapidly at the temperature over 50℃,enzyme ratio over 3KU/g pro.However,the effect of hydrolyzation was stronger than the effect of aggregation after 2h.TricineSDS-PAGE demonstrated that the molecular weight distribution of the modified hydrolysate was different with the hydrolysate.The condition above was an appropriate condition of modify reaction,which can assist to improve characteristic of protein and develop plastein product.
To develop new product made from protein,plastein reaction was used to modify soybean protein and whey protein for the improvement of nutritional value and functional characteristic.The effects of modify condition on plastein reaction were discussed in this study,Soybean protein and whey protein were hydrolyzed by pepsin to the degree of hydrolysis of 11.63%and 7.94%.The hydrolysatesof them was mixed and modified by pepsin again through plastein reaction.The modify condition was investigated with the decrease of free amino groups and the turbidity of the modified hydrolysate.Results showed that the appropriate modify condition was hydrolysate concentraton40%,enzyme ratio2.5KU/g pro,pH 5.0,temperature 42℃,modify time 3h respectively.The test also indicated that the hydrolysate aggregated rapidly at the temperature over 50℃,enzyme ratio over 3KU/g pro.However,the effect of hydrolyzation was stronger than the effect of aggregation after 2h.TricineSDS-PAGE demonstrated that the molecular weight distribution of the modified hydrolysate was different with the hydrolysate.The condition above was an appropriate condition of modify reaction,which can assist to improve characteristic of protein and develop plastein product.
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