木瓜蛋白酶中主要组分凝固大豆蛋白的特性

Mechanism of Chymopapain and Papain Treatment on the Gelation of Soybean Protein Isolate

摘要:

采用SP-Sepharose Fast Flow阳离子交换柱分离木瓜蛋白酶得到木瓜凝乳酶和木瓜蛋白酶，测定了两种酶在不同条件下凝固大豆蛋白质过程中体系粘弹性质的变化曲线和水解进程曲线．结果表明20℃下体系形成的凝胶比40℃下形成的稳定，而且体系在低温下形成凝胶所用的酶活力比高温下所用的低；木瓜凝乳酶-SPI体系比木瓜蛋白酶-SPI体系形成凝胶所需酶活力低，且最终形成凝胶强度高，说明木瓜凝乳酶促凝SPI效果比木瓜蛋白酶好．两种酶凝固大豆蛋白的机理和作用方式存在区别．

Abstract:

Papaya proteinases was separated by Ion-exchange support; SP-Sepharose Fast Flow. The coagulability of chymopapain and papain to soy protein isolate was investigated by dynamic viscoelastic measurements and determination of hydrolyzing degree. The gel for