摘要
黑豆是种皮为黑色的大豆 ,其蛋白质含量高达 5 0 % ,是极具开发潜力的植物蛋白资源 ,但黑豆蛋白质分子高度压缩折叠、不易消化 ,使其加工利用受到了限制。该试验采用 2 70 9碱性蛋白酶对黑豆蛋白进行有控制的水解 ,制备酸溶性好、易消化吸收的黑豆蛋白肽 ,经水解度与酸溶性蛋白肽得率测定 ,确定了酶解工艺条件 :底物浓度为每 10 0 m L黑豆浆含 3.75g蛋白质 ,酶 -底物比为 80 0 0 u/ g,p H值 9.0 ,温度 5 0℃ ,酶解时间 2 .0 h,水解度为 10 % ,酸溶性蛋白肽得率达 85 %。 2 70 9蛋白酶对黑豆蛋白具有较好的水解效果 ,1kg黑豆经磨浆、酶解与离心去渣脱苦制得 2 0 L黑豆蛋白肽混合液 ,将其与天然澄清苹果汁按 80∶ 2 0 (V/ V)混合调配制备黑豆蛋白肽果汁复合饮料 ,产品色泽棕红清亮 ,具天然果汁与黑豆清香风味 ,蛋白质与肽类物质含量 (m/ V)≥ 1.5 % ,酸度 (以柠檬酸计 )≥ 0 .4 g/ 10 0 m L。
Black soybean which has black seed capsule is a kind of potential plant protein resource, and its protein content is up to 50%. But the protein molecule highly compressed and folded is not easy to be digested. Thus its processing and use are restricted. In this research, the 2709 proteinase was used for black soybean protein hydrolysis to produce black soybean polypeptide which had good acid solubility and was easy to be digested and absorbed. The optimum condition of enzyme hydrolysis was determined by combining degree of hydrolysis and the ratio of acid solubility polypeptide:substrate concentration 3.75 g/100 mL, enzyme dosage 8 000 u/g, pH 9.0, temperature 50℃, time of hydrolysis 2.0 h, degree of hydrolysis 10%, the ratio of acid solubility polypeptide 85%. 2709 proteinase had better hydrolysis effect for black soybean protein. 1 kg black soybean was ground, hydrolyzed and separated to get rid of residue and bitterness to make 20 L black soybean polypeptide liquid which was mixed together with 80 L apple juice to make a kind of compound beverage. The product had palm red color and special faint scent favor of natural apple juice and black soybean. Its protein and peptide content(m/V) are more than 1.5%, acidity(according to citric acid) is more than 0.4 g/100 mL.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2003年第4期223-225,共3页
Transactions of the Chinese Society of Agricultural Engineering
基金
山西省归国留学人员科研资助项目 (项目编号 990 4 8)
关键词
黑豆
酶法水解
苹果汁
复合饮料
black soybean
enzymatic hydrolysis
apple juice
compound beverage
