为对比观察国产蛋白酶酶解和益生菌发酵降解鹰嘴豆浆液蛋白的效果，比较酶解法、发酵法降解鹰嘴豆浆液蛋白为小分子蛋白肽的能力，采用碱性蛋白酶、木瓜蛋白酶分别酶解，纳豆芽孢杆菌、植物乳酸菌、蛹虫草分别发酵鹰嘴豆浆液蛋白，测定不同处理时间时的可溶性氮、DH、电泳条带等的变化情况。研究结果发现，国产碱性蛋白酶酶解鹰嘴豆浆液蛋白240 min，上清液的可溶性氮含量可达到0.1389%，DH为6.43%；木瓜蛋白酶酶解240 min 时的上清液可溶性氮含量达到0.0972%，DH为4.41%；而发酵法处理以纳豆芽孢杆菌效果最显著，纳豆芽孢杆菌发酵处理鹰嘴豆浆液蛋白8 h时的上清液可溶性氮含量为0.0895%，DH为4.03%。本研究表明，酶解法降解鹰嘴豆浆液蛋白的效果要比微生物发酵法处理时间短，降解效果更好。
Abstract
The aims were to compare and observe the effects of probiotic fermentation and domestic protease enzymatic hydrolysis on chickpea milk proteins, and compare the ability of enzymolysis method and fermentation method in degrading chickpea milk proteins into small- molecular protein peptides. Alkaline protease and papain were selected for enzymolysis, and the strains Bacillus subtilis, Cordyceps militaris and Lactobacillus plantarum were selected for fermentation. Soluble nitrogen value, the degree of hydrolysis (DH) and electrophresis bands of the supernatants were detected at different times. The results showed that, when dealt with alkaline protease for 240 min, the soluble nitrogen value was 0.1389%, and DH was 6.43%; and with papain, the soluble nitrogen value was 0.0972%, and the DH was 4.41%. As to the fermentation method, the degradation effect of Bacillus subtilis was best, the soluble nitrogen value was 0.0895%, and DH was 4.03% when dealt for 8 h. In conclusion, the degradation effect of enzymolysis with short processing time was better than that of microbiological fermentation.
关键词
鹰嘴豆浆液蛋白；酶解；发酵；可溶性氮；水解度
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Key words
chickpea milk proteins; enzymolysis; microbial fermentation; soluble nitrogen value; degree of hydrolysis
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