【摘要】 适量的木瓜蛋白酶可以促使大豆分离蛋白形成凝胶。大豆分离蛋白的两种主要组分是7S和11S蛋白。本文就木瓜蛋白酶作用于大豆分离蛋白、7S和11S蛋白溶液形成凝胶过程的流变性质进行了研究。结果表明,酶的水解速度和凝胶的形成速度成正比。大豆分离蛋白中的7S和11S蛋白为形成酶促凝胶的关键组分,11S蛋白的浓度对凝胶的强度起决定作用,其他蛋白成分的存在会降低对7S和11S蛋白的有效酶活力。7S凝胶的δ值最小,弹性成分比例最大;11S凝胶的G′值最大,弹性最强。更多还原

【Abstract】 Papain can induce coagulate of soybean protein isolation(SPI).7S and 11S are the main fractions of SPI.The rheological properties of 7S and 11S gels induced by papain were studied.The rate of the coagulation increases with the enzyme concentration increasing.7S and 11S are the main protein components to form gel,and the concentration of 11S is very critical for gel strength.The 7S gel has lower δ value and its elasticity proportion is higher; the 11S gel has higher G′ value and it forms harder gel.更多还原