【摘要】 通过谷氨酰胺酶对大豆蛋白水解产物进行脱酰胺化,获得脱酰胺化的大豆蛋白水解产物,并以此为试样,研究了脱酰胺化作用对大豆蛋白水解产物可溶性钙结合量的影响。结果表明,脱酰胺化作用不仅增加了大豆蛋白水解产物的可溶性钙结合量,还提高了其对胃蛋白酶消化的抑制能力,同时还提高了它对钙与磷酸盐形成不溶性化合物的抑制能力,说明大豆肽链中的谷氨酸和天冬氨酸是影响大豆肽的钙结合量的重要因素。更多还原

【Abstract】 Soybean protein hydrolysates of deamidation,prepared by deamidation of soybean protein hydrolysatesusing glutaminase,were the objects of research on effect of deamidation of soybean protein hydrolysates on amount of soluble bound calcium. The results showed that deamidation of soybean protein hydrolysates not only increased the amount of soluble bound calcium but also enhanced the resistance of the hydrolysates against peptic digestion and against the growth of calcium phosphate. It suggested that glutamic acid and asparagic acid in the soybean peptide chain were the key roles of effecting the amount of bound calcium with soybean peptide.更多还原