| The protein of the nourishmental characteristic and the functional characteristic is urgently demand with the development of the food industry, used as the raw material composition and the additional of the food. Therefore, it is necessary to develop the high-quality characteristic protein resources to change the current protein (plant protein particularly) to satisfy demand of the protein. The current majority protein resource is abundant, the price is cheap, so you can acquire the higher and economic performance by the particular purpose modify technique.Protein is constituted mutually by every kind of amino acids, and it has space structure. It's physics and chemistry characteristic (particularly the molecular weight, amino acids constitutes, the static electricity, apparent disperse etc.) contact with function characteristic directly and mutually.The modify soy protein can be done by biochemical factor (chemistry reagent, enzyme reagent, etc.) or physical factor (heating, radiating, machine flapping), what take place amino acids and peptide chain by some change, changing caused the big numerator in protein space construction with the physics and chemistry. But acquired protein with the food function characteristic and the nourishment characteristic. However, it usually can't attain the purpose by single technique. Based on this point, the paper adopted the biophysical technique and biochemistry technique to promote the rate of hydrolysis.The soy protein nourishment value is high, the resources are abundant, and material cost is low. In addition to providing the human body an effective amino acids, it has the process characteristic certainly and physiology activity. However the soy protein suffers some restrict in the modern application in food processing. This is for: First, the function characteristic of the soy protein cannot satisfy the demand of modern food processing; Second, the soy protein products create easily some strange smell; Third, some soy protein products can not be absorbed fully. So, it is the urgently resolved problem in the field of food and medical field that development new functional food to enhance protein function characteristic and bioactivityThe soy peptide is the mixture that the soy protein is hydrolyzed by enzyme. In certain molecular weight scope, it is as same as the soy protein in amino acidsconstituted, enrich in the effective amino acids. Compared with the soy protein, the soy peptide has the good physical and chemistry characteristics and bioactivity. It is one of the most important aspects that soy is further developed by soy protein hydrolyzed. The extensive foreground of development and application in the realm of foodx medicine is enjoyed by the domestic and international.Based on the people of the past, this paper adopted physics combines with biotechnology to produce soy peptide.Contrasting with other pretreatments. Microwave has a better result, increases DH 5% obviously or more. Based on the theories of electro-magnetism in biophysics, argued the reason of microwave on protein hydrolysis. The soy protein is a dielectric, the electric charge in positive or negative is generally not heavy to belong to in the biophysical realm "polar molecule dielectric" The protein molecular vibrates in electromagnetism field taking place to decrease in molecular weight and changing the space construction. This is modified phenomenon: the close construction of protein loose thus makes the enzyme more easier to attack target. Improving the degree hydrolysis. This is a new bit bright in processing of soy peptide. Exaltation degree hydrolysis, shorten time and increasing economic performance what have the great significance in food processing.At the same time, refined craft proceeding studied show the best term: temperature 5 5℃ pH9.5 . substrate concentrate 2% enzyme dose 6% the time 1 hour ,it can get the degree hydrolysis 92.2.7%; By electrophoresis and Sephadex-G25 indicate that the molecular below 5000,and the amino acids is equilibrium.In addition... |
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