中文摘要：

采用碱性蛋白酶和木瓜蛋白酶对热变性大豆分离蛋白进行酶解，研究两种蛋白酶酶解温度对大豆分离蛋白酶解效果的影响。结果表明：碱性蛋白酶在60℃时比在70℃时对大豆分离蛋白的酶解更彻底，得到的相对分子质量小的肽段更多，大豆分离蛋白的水解度较高（14．73％）；酶解温度对木瓜蛋白酶酶解大豆分离蛋白的效果影响不明显；与木瓜蛋白酶相比，碱性蛋白酶酶解大豆分离蛋白可以得到更多的小分子肽段。

英文摘要：

The heat - denaturized soy protein isolate was hydrolyzed by Alcalase and Papain respectively, and the effects of enzymolysis temperatures of two kinds of proteases on the enzymolysis result of soy pro- tein isolate were investigated. The results showed that the enzymolysis of soy protein isolate with Alcalase at 60 ℃ was deeper than that at 70 ℃, more low relative molecular weight peptides were obtained and the degree of hydrolysis of soy protein isolate was 14. 73% ; while temperature had little effect on the hydroly- sis of soy protein isolate with Papain; more small peptides could be obtained by the hydrolysis of soy pro- tein isolate with Alealase than that with Papain.