ENZYMATIC-HYDROLYSIS OF PROTEINS FOR INCREASED SOLUBILITY
ENZYMATIC-HYDROLYSIS OF PROTEINS FOR INCREASED SOLUBILITY
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DOI：
10.1021/jf60208a021
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发表时间：
1976-01-01
影响因子：
6.1
通讯作者：
ADLERNISSEN, J
中科院分区：
文献类型：
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作者：
ADLERNISSEN, J
本文讨论了蛋白质溶解度与变性程度、酶解程度和机理的关系，并根据Linderstrom-Lang理论提出了一个蛋白质分子初始酶解模型。在蛋白质水解物在食品中的实际应用中，苦味肽的形成是最严重的问题。根据文献综述，苦味似乎与蛋白质中疏水性氨基酸的含量有关，而不是与所用的酶有关。因此，大多数报告描述了解决苦味问题的方法，例如应用反渗透池或通过肽酶的延长水解。蛋白质水解工程方面的文献包括鱼浓缩蛋白和大豆分离蛋白连续水解的重要工作。在过去的几十年里，越来越多的非传统蛋白质由于技术和经济原因进入我们的食品。在这种情况下，必须考虑几个重要因素：蛋白质的营养价值、感官质量和功能特性，当然还有添加蛋白质的经济和法律的方面。通常这些因素是相互矛盾的，我们可以简单地说，蛋白质工业的问题是，在合理的成本下，使原料蛋白质具有所需的功能和感官特性，而没有不可接受的营养价值损失。用于液体食品和饮料的蛋白质必须在系统中具有高溶解度。然而，溶解度
The relation of protein solubility to the degree of denaturation and to the extent and the mechanism of enzymatic hydrolysis is discussed, and a model based on Linderstrom-Lang’s theory for the initial enzyme attack on the protein molecule is presented. In the practical use of protein hydrolysates in foods, the formation of bitter peptides is the most serious problem. According to the literature reviewed, the bitterness seems to be related to the content of hydrophobic amino acids in the protein rather than to the enzyme applied. Consequently, the majority of reports describes ways of attacking the bitterness problem, such as the application of a reverse osmosis cell or the extended hydrolysis by peptidases. The literature on the engineeringaspects of protein hydrolysis comprises important work on continuous hydrolysis of fish protein concentrate and soy protein isolate.In the last few decades an increasing number of un-conventional proteins have for technical and economic reasons found their way into our food. Several important factors must be considered in that context: The nutritional value, the organoleptic quality, and the functional properties of the protein, plus, of course, the economic and legal aspects of protein addition. Often these factors are conflicting, and we could briefly state the protein industry’s problem as giving the raw protein the desired functional and organoleptic properties without an unacceptable loss of nutritional value and at a reasonable cost. Proteins for use in liquid foods and beverages must possess a high solubility in the system. However, solubility