食品科学2011，Vol.32Issue(13)：234-238,5.
中性蛋白酶酶解酰化大豆分离蛋白功能特性的研究
Optimization of Process Conditions for Enzymatic Modification of Succinylated Soybean Protein Isolate with Neutral Protease
摘要
Abstract
Neutral protease was used for enzymatic modification of succinylated soybean protein isolate（SPI）.In order to achieve optimal modification conditions,functional characteristics of modified succinylated SPI were investigated with respect to process conditions including pH,temperature and enzyme dosage using response surface methodology.pH of 6.82,temperature of 48 ℃ and enzyme dosage of 6627 U/mL proved optimal.After the optimized modification,solubility,emulsifying capacity,emulsion stability,foaming ability and foam stability of succinylated SPI were increased 32.28,3.89 4.41,2.5 and 1.22 times,respectively.关键词
琥珀酰化大豆分离蛋白/中性蛋白酶/改性/功能特性Key words
succinylated soybean protein isolate（SPI）/neutrase/modification/functional characteristics分类
化学化工引用本文复制引用
王月,张东杰..中性蛋白酶酶解酰化大豆分离蛋白功能特性的研究[J].食品科学,2011,32(13):234-238,5.基金项目
黑龙江省自然科学基金项目 （）
黑龙江省科技厅技术基础研究项目 （）
