【摘要】 将大豆蛋白（ＳＰＩ）经过Ａｓｌ．３９８中性蛋白酶水解，可以获得良好溶解性的多肽，氢基酸及ＩＳＳＰＨ等极有利用价值的大豆水解产物．本文探讨大豆分高蛋白经酶水解后产物（ＳＰＨ）的水解度及粘度变化．通过ＳＤＳ－ＰＡＧＥ，半微量－凯氏定氮法，Ｇ－２５凝胶过滤，双缩脲法和茚三酮法分析ＳＰＨ的可溶上清液和不溶渣滓中成分变化情况，并探讨了水解大豆蛋白在食品上的应用．因为其在营养上有更多的优点，可以作为功能型食品的原料开发出具有生理活性作用的食品．更多还原

【Abstract】 The Soy Protein Isolate(SPI) was hydrolyzed with Asl.398 subtilisin in the constrant condition and we obtained useful Soy Protein Hydrolysate(SPH) including soluble polypetides and amino acids.This paper discusses the degree of hydrolysis(DH) and viscosity of SPHs at different times,as well as the change of amino acids,polypeptides,protein in the supernatent and dregs of SPHs,by which we try to find out the application of SPHs in food,medicine and other fields,because of its advantage in nutrition properties and biological function.更多还原