利用酵素水解法生產黃豆??之研究

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Title:	利用酵素水解法生產黃豆??之研究
Other Titles:	The research of producing soy protein peptides by enzymatic hydrolysis
Authors:	陳志雄 Jason, Chen
Contributors:	楊芳鏘 Yang, Fan-Chiang 東海大學化學工程與材料工程學系
Keywords:	黃豆;蛋白質;酵素;水解;??;氨基酸;官能性;苦味 soy;protein;enzyme;hydrolysis;peptide;amino acid;functional property;bitterness
Date:	2000
Issue Date:	2011-07-26T03:45:17Z (UTC)
Abstract:	本研究主要的目的是在找出以酵素水解法來製備黃豆蛋白質水解物(黃豆??)的最適途徑，並探討各種酵素添加方式及去苦味方法對黃豆蛋白質水解物(黃豆??)之官能性及營養價值的影響。以Alcalase、Neutrase及Bromelain等3種不同酵素進行水解試驗時，發現其水解效果的優劣順序為: Alcalase >Bromelain >Neutrase，且水解曲線皆於3小時後趨於平緩，而此時的水解度分別為16%、12%及9%。而在其官能性的比較上，溶解度及乳化能力以Alcalase的90.3%及39%最佳，而Bromelain則在起泡能力上具有最大的增加幅度135%。苦味程度則以Alcalase最苦，Bromelain與Neutrase相近，但前者略苦。經酵素水解後的黃豆蛋白質水解物，其營養價值皆有所改善，而必需氨基酸的組成比例只甲硫氨酸(Met)及離氨酸(Lys)降低，其餘皆有所增加。雖然Alcalase的水解效果較好，且對必需氨基酸組成的改良上，也比其他兩種酵素略好，但在具有降低膽固醇效用之甘氨酸(Gly)及精氨酸(Arg)的組成上，卻明顯比不上Bromelain及Neutrase，其中又以Bromelain能分別增加0.37%及1.18%最具潛力。在以不同去苦味方法探討其對黃豆蛋白質水解物的去苦味效果及官能性、營養價值的影響方面，發現以Flavourzyme這種exopeptidase來處理水解物所獲得的去苦味效果最好，處理過後的水解物幾乎感覺不到苦味，而傳統的活性碳處理只將水解物的苦味由4級降至2級，屬中等效果。而研究中也發現去苦味方法確實對黃豆蛋白質水解物之官能性有顯著的影響，其中以添加澱粉遮蔽在溶解度(+7.9%)、起泡能力(8%)方面獲得最大的改善；而活性碳處理則在保水性方面有20%的增加程度，但其在溶解度上卻有與其他方法不同的逆向發展(-7%)；二丁醇-水之共沸物在凝膠性上有最差的表現(-29%)；而plastein 反應與Flavourzyme處理則皆在起泡穩定性上有顯著的退化現象，分別降低了45%及25%。此外，在去苦味後的氨基酸組成中，可發現除了plastein反應外，其餘無多大的改變。plastein反應在必需氨基酸方面有顯著的改良效果，除了組氨酸(His)及離氨酸(Lys)外，其餘皆大量增加，其中以白氨酸(Leu)增加1.96%為最多，這說明plastein反應極具發展潛力。 The main objective of this research was to develop a process for the production of soy protein hydrolysates(soy peptides) by enzymatic hydrolysis. The functional properties and the nutrient value of the products were also determined for the evaluation. In addition, several debitterness methods were compared for functional property and nutrient value of soy protein hydrolysates(soy peptides). When the commercial protease was employed for the hydrolysis, the degree of hydrolsis with Alcalase at the 3rd hour was around 16%, which was better than Bromelain of 12% and Neutrase of 9%. Concerning functional properties, the hydrolysates with Alcalase show the best performance at solubility and emulsion capacity of 90.3% and 39%, respectively. While the treatment by Bromelain led to a great increase (135%) in foam capacity. At the compare of bitterness level is as follows: Alcalase>Bromelain>Neutrase. The nutrient value of soy protein hydrolysates treated by enzyme was improved. Concerning the composition ratios of essential amino acids, except methionine and lysine, all the others were increased. Although Alcalase had the best capability of hydrolysis and the improvement of essential amino acid composition, it had the adverse effect in the composition ratio of glycine and arginine, which can decrease cholesterol. Based on the result, the hydrolysis with Bromelain is more worthy of being noticed since it cause the increase of the composition ratio of glycine and arginine to 0.37% and 1.18%, respectively. Soy protein hydrolysates treated with several debitterness methods. It is found that debitterness effect of Flavourzyme treatment was found to be the most effective method for the debitterness and all the bitterness could be removed. In contrast, the traditional treatment by active carbon was only mediocre and the bitterness level decrease from 4th order to 2nd order. In this research, it was also found that debitterness methods do have a great influence on the functional properties of the products. Among these debitterness methods, the starch masking method can increase both solubility and foam capacity to the extent of 7.9% and 8%, respectively. The treatment with active carbon led to the increase of water-hydration capacity to 20%, but that would decrease the solubility of 7%. The treatment with 2-butanol-water azeotrope resulted in the 29% decrease of gelation capacity. Besides, the plastein reaction method and Flavourzyme treatment method could cause an obvious decrease of foam stability to the extent of 45% and 25%, respectively. In this study, the plastein reaction method was also demonstrated to improve the composition ratio of essential amino acids and deserved further study.
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