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中文摘要：
以大豆分离蛋白为原料,采用等电点冷沉法提取11S大豆球蛋白,选用碱性蛋白酶、胃蛋白酶对11S大豆球蛋白进行双酶酶解。以水解度为指标,考察酶添加量、温度、p H和时间对酶解液水解度的影响,通过单因素试验和正交试验得到最佳水解工艺条件。在单酶水解的基础上,组合碱性蛋白酶和胃蛋白酶,按照分步水解的方式对11S大豆球蛋白进行复合酶解,得到的最优参数为：胃蛋白酶在温度35℃、p H 3.0、酶添加量1 500 U/g的条件下水解1 h,碱性蛋白酶在温度50℃、p H 10、酶添加量12 000 U/g的条件下水解5 h,得到的11S球蛋白酶解物水解度为19.65%,比碱性蛋白酶单酶水解时高14%。
英文摘要：
Soybean 11S globulin is the main component of soybean protein, which accounts for 30% or more of the total soybean protein, but the functional characteristics of the natural 11S globulin were not outstanding, which makes it difficult to meet the different needs of the food industry. The present study was to investigate the optimal hydrolysis conditions of 11S globulin by two different proteases of Alcalase and Pepsin. The soybean protein was isolated as raw material, and the 11S soybean globulin was extracted by the isoelectric point cooling precipitation method. The effects of enzyme addition amount, hydrolysis temperature, pH value and time on the degree of hydrolysis were examined, while the hydrolysis degree （DH） was as the evaluation index. The optimal hydrolysis conditions were obtained through the single factor experiment and orthogonal experiment. On the basis of single enzyme hydrolysis, the soybean 11S globulin was enzymatic hydrolyzed in step-by-step manner with the combination of Alcalase and Pepsin. The results showed that the optimal parameters were as follows： Pepsin hydrolysis of temperature of 35℃, pH value of 3.0, hydrolysis time of 1 h and enzyme addition amount of 1 500 U/g; Alcalase hydrolysis of temperature 50℃ , pH value of 10, hydrolysis time of 5 h and enzyme addition amount of 12 000 U/g. Under these conditions, the DH of llS soybean globulin was up to 19.43%, which was 14% higher than the hydrolysis by Alcalase alone.
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