采用Alcalase对β-伴球蛋白（7S）富集组分进行了酶解处理,通过对酶解产物溶解性、乳状液粒度分布和热诱导凝胶特性的研究,探讨了不同水解度（DH）对产物功能特性的影响.结果表明：酶解初期（酶解30min内,DH〈7.69%）是影响7S富集组分功能特性的关键阶段,DH为4.53%时,酶解产物的溶解性、乳化性和凝胶性显著改善,中性条件下溶解性提高27.3%,相应的乳状液体积平均粒径减少至0.936μm,仅为7S富集组分乳状液的4.55%,弹性模量增加了158.15%;DH进一步增大,酶解产物的乳化性和凝胶性反而下降.

Soy β-conglycinin-rich（7S-rich） fractions were hydrolyzed by alcalase,and the hydrolysates were investigated in terms of solubility,droplet size distribution of emulsion and heat-induced gelling properties.Moreover,the effect of the degree of hydrolysis（DH） on the functional properties of the hydrolysates was discussed.The results show that（1） the initial stage of enzymolysis,namely,the stage in the first 30min with a DH lower than 7.69%,constitutes a key stage for the formation of the functional properties of 7S-rich fractions;（2） at a DH of 4.53%,the solubility,emulsion activity and gelling property of the hydrolysates improve significantly;（3） at a DH of 4.53% and a pH value of 7.0,the solubility and elastic modulus improve by 27.3% and 158.15%,respectively,while the average droplet diameter of emulsions stabled by hydrolysates decreases to 0.936μm,which is only 4.55% of that of emulsions stabled by 7S-rich fractions;and（4） with the further increase in DH,both the emulsion activity and the gelling property show a downward trend.