关键词: 单酶水解, 双酶水解, 大豆寡肽, 苦味

Abstract:

Although soybean oligo-peptide possesses various physiological functions,its application to food engi-neering is restricted due to the bitterness caused by the enzymolysis of soybean isolate protein.In order to solve this problem,a single enzyme Promatex and the bi-enzyme Promatex/Favourzyme were respectively used to hydrolyze soybean isolate protean,and the influence of hydrolysis method on the bitterness of soybean oligo-peptide solution was investigated with the degree of hydrolysis and the length of the peptide chain kept constant.The results indicate that the adoption of the bi-enzyme Promatex/Flavourzyme can greatly decrease the bitterness of the soybean oligo-peptide solution and markedly shorten the processing period.

Key words: single enzymolysis, double enzymolysis, soybean oligo-peptide, bitterness