Study On The Preparation Of Functional Soybean Protein By Enzyme Modification Technology

The SPI hydrolysis using enzyme preparations and the bitter modification of the hydrolyzed products, the physical and chemical properties and related products development of the hydrdyzed products, and the antioxidative peptides from the hydrdolized products were studied.Affer experiment, make sure the different protein enzyme to carry on the best condition of hydrolysis to the soybean protein, and measuresed the hydrolysis degree of the protein under different condition, can need to choose to use the different protein modifier enzyme according to the development of different product;Studied to make sure the NoVo taste enzyme and active carbon to take off the bitter condition to the soybean protein hydrolysis liquid;Study the enunciation, the soybean protein enzyme viscosity to go up but lower along with the hydrolysis degree, the hydrolysis outcome has the good calcium to forgive, the biggest dosage can amount to the 20mg/100g.The soybean protein emulsifies the stability to show the improvement of through the enzyme hydrolysis,3-4h (hydrolysis degree 19.8%) emulsify the stability the most strong.The spray the dry condition temperature of input 170 ℃ ,output 85 ℃ , emulsifying stability influence to the soybean protein hydrolysis not big.Experimented to investigate the malt dextrin , skim milk, milk pure powder and the cane sugar esters to the influence that the soybean protein hydrolysis emulsifies the stability, made sure to degrease the plant milk powder best craft formulation and milks to use, inject the best production craft that separates the protein with the soybean.Affter experiment, make sure to make the best condition of take the soybean protein antioxidative peptides, 50℃, pH9, 4h,concent 5%, hydrolysis degree 18.09%. The soybean antioxidative peptides ultrafiltration and cleaning experiments investigate the pressure, temperature,pH, the concent density respectively to the influence that ultrafiltration cut to flow the rate, make sure that the best ultrafiltration condition: pressure 0.2 Mpa,cleaning temperature 40℃, concent 4%, the withhold rate 90.5%.The best cleaning condition is: enzyme 0.5%, cleaning temperature 40℃, clean time 0.5h, the recovery degree is 68.09%.After ultrafiltration, the peptides was purified by both sephadox G-15 column and CM-cellulose column,the effect of which was compared,and the CM-cellulose column was chosen,and the optimum purify condition is.velocity 1.25 ml/ cm2/ min, pH9, salt ion content 0.5 M, the scale that resists the antioxidative peptides produces to have the important leading meaning.