【作者】 孙旸；

【导师】 陈光；

【作者基本信息】 吉林农业大学 ， 生物物理学， 2004， 硕士

【摘要】 大豆肽是大豆蛋白质经过控制性的水解、精制以后得到的一类活性肽。本试验研究了采用Alcalase碱性蛋白酶和Flavourzyme风味蛋白酶水解大豆分离蛋白制备大豆肽的水解工艺、分离方法和产品特性。分析了预处理、温度、pH值、底物浓度、酶与底物比和时间对酶水解的影响，通过均匀设计和统计分析建立了酶水解的数学模型。并以此模型得到了酶水解大豆分离蛋白的最佳水解工艺：单酶水解的工艺参数为：温度60℃、pH8.0、底物浓度8.38％、酶与底物比为4.5％、水解时间2h。双酶水解的工艺参数为：温度55℃、pH7.5、底物浓度为8.38％、Alcalase碱性蛋白酶与底物比为4.5％，Flavourzyme酶与底物比为5％，水解时间4h。双酶水解所得混合肽分子量较小，口感较好。按此工艺水解，得到了最佳的水解效果，制备了大量混合肽。 对所得到的单酶水解混合肽和双酶水解混合肽采用柱层析和超滤的分离方法进行分离，得到11种不同分子量的肽产品。并分别检测了他们的部分生理活性，其抗氧化活性以层析组分4的最强；层析组分6次之；层析组分8和层析组分9活性较高；值得注意的是双酶水解混合肽抗氧化能力也较强，未经分离而能有如此之高的活性，极具应用价值。 通过对部分大豆肽样品的理化性质的检测表明：大豆肽溶解度、热稳定性和粘度特性均优于大豆蛋白。 研究了以真空冷冻干燥、喷雾干燥和流化床干燥方法处理不同组分肽样品的最佳工艺，得到了应用领域不同的肽产品。真空冷冻干燥对产品性质影响最小，用于制备分析的样品；喷雾干燥可获得较为丰富的精细的大豆肽粉末状产品，适用于保健品和精细化工；流化干燥处理效率最高，但需引入淀粉，适宜应用在食品当中。更多还原

【Abstract】 The soybean peptides are a group of active peptides gotten from soybean proteins by controlled hydrolysis and refinement. The preparation techniques of soybean peptides through hydrolyzing soybean isolated proteins by Alcalase and flavourzyme and the quality and application of productions were studied. Through statistics and analyzes, the effects of pretreatments, temperature, concentrations of substratum, proportions of enzyme to substratum and time on enzymic hydrolysis were studied. Through uniform designs and statistical analyzes, a mathematical model was set up as follow:Based on this model, the optimum monoenzyme hydrolysis conditions: 60℃, pH8.0, substratum concentration 8.38%, proportion of Alcalase to substratum 4.5%, proportion of enzyme to substratum 4.5%, hydrolysis time 2h; the optimum dienzyme hydrolysis conditions: 55℃, pH7.5, substratum concentration of dienzyme hydrolysis 8%, proportion of Alcalase to substratum 4.5%, proportion of flavourzyme to substratum 5%, hydrolysis time 4h. The mixed peptides of dienzyme hydrolysis had comparatively little molecular weights and tasted well. According to this technique, the best hydrolysis effects were gotten and a large number of mixed peptides were prepared.The dienzymic and monoenzymic mixed peptides were isolated by molecular sieves and ultrafiltrations, and 11 kinds of peptide products with different molecular weights were gotten.Through measuring the physical and chemical and physiological characters, it was testified that the levels of the soluble stability, thermal stability and viscosity were higher than those of soybean proteins and had the physiological activities of resisting oxidation and improving fermentation.The optimum techniques of desiccations by vacuum freezing, spraying and fluid beds were respectively studied to get different peptide products according to different applied areas. The vacuum freezing desiccations had the least effects on product characters and were fit for preparing analytic samples; spraying desiccations can get comparatively abundant fined soybean peptide powders and applied to healthy protecting products and fine chemical industry; fluid bed desiccations had the highest efficiency, but which needed amylum and whose products were comparatively rough, so which were fit for food productions.更多还原