【摘要】 以蛋白酶Alcalase作用于大豆分离蛋白 ,分析了有限水解作用对产物乳化性能的影响。在实验条件下 ,当水解度 <6.0时 ,水解产物的乳化性能随其溶解性的增加而改善。在广泛pH范围内 ,乳化能力、乳化活性及等电点附近的酸凝性均比未处理前有明显提高。在pH >5.5时 ,乳化稳定性比对比样品降低幅度约高 2 .5～ 5.0倍 ;而在pH≤ 5.5时 ,则无明显改变。更多还原

【Abstract】 The hydrolysate produced with proteinase Alcalase gave improved emulsifying properties along with its solubility increased,provided that the degree of hydrolysis,x,was below 6.0.The emulsification stability of the hydrolysate decreased by 2.5～5.0 times than the control at pH>5.5.This implied that the transformed hydrolysate was more suitable for emulsifying use than unmodified ones.更多还原