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1、中國(guó)農(nóng)業(yè)大學(xué)碩士學(xué)位論文大豆致敏蛋白去除及脫敏后加工特性研究姓名：胡曉蘋(píng)申請(qǐng)學(xué)位級(jí)別：碩士專(zhuān)業(yè)：食品科學(xué)與工程指導(dǎo)教師：薛文通20060601AbstractSoybcanproteinhasbeenrecognizedasoneoftheimportantplantproteinsources，becauseofitsnutritionalandfunctionalcharactersHoweversoybeanisoneofthee

2、ightkindsofmostimportantallergicfood，theriskofthesoybeanallergicisincreasingThethesisismainlyfocusedOilfouraspects：theextractionofsoybeailprotein，theinfluenceofhydrolyticactionofthefiveenzymestothesensitizationofsoybeanp

3、rotein，thefunctionalcharacteristicofsoybcanproteinremovedallergens，theinfluenceofthefermentationofthefivestrainstothesensitizationofsoybeanproteinTheconclusionsofthisresearchaleasfollows：1Theresultofsinglefactoranalysisi

4、ndicatedthatO01MphosphatebufferpH75ofthephosphatebuffer5hourextractiontimeand4150gcentrifugalforcearethemostoptimumextractionconditionsAndconclusionsofortheogonaltestshowedthatdefattedsoybcanpowderwasexWactedby001Mphosph

5、atebuffer(pH751for3hourandthenthesolutionWascentrifugedat4150Xgtheextractionperoentageofsoybcanproteinis942％2Thesensitizationofsoybe鋤proteincoulddecrease823％when5％(w／w)soybeanproteinsolutionwashydrolyzedfor2hoursby10000U

6、／mg(E／S)Papain；20000U／mgNeuttasecoulddeereusc785％ofthesensitization；itcoulddecrease705％by5000U／ragAlcalase；20000U／rag90NcoulddcelP_ase70％ofthesensitizationandaChyrnotrpsinconldhardlyhydrolyzesoybeanprotein3O03Mphosphateb

7、ufferWasusedandpHvaluewasdirectlyadjustedto63~64iIlordertoseparate7SfromllSTheantigensinthecoafsellSweremuchlessusingaboveseparationmethodEmulsificationsofthepeptidesbyPapain，AlealaseandNeutrasewerehigherthanthatofSPIhow

8、evertheiremulsificationstabilitiesⅥmrelowerthanthatofSPIThesurfacehydrophobicitiesofthesefourkindsofpuptidesWCIcallhigherthanthatofSPIThefourkindsofpeptidecouldnotformgelundertheconditionof5％soybeanproteinsolutionO3％GDLa

9、ndkeepingtemperatureat80“Cfor30millThegelshardnessof4％ofpeptidesbyAlcalaseand90Nand8％ofpeptidesbyPapainandNentrasewhichwereaddedtotheseparated11SⅥ，啪highestintheircorrespondinggroupsThegelschewinessoflessthan25％ofthefourk

10、indsofpeptideswhichWeleaddedtotheseparatedllS，weremuchhigherthanthatofSPI；thegelschewinessof25％ofthesepeptidesaddedtotheCOalSCllSweresimilartothatofSPI；however，thegelschewinessof30％ofthesepeptidesaddedtothecoarse11Swerem

11、uchlowerthanthatofSPI410’ofActinomucroelegansRhizopusalmhizusRhizopusoligosporusAspevgrillusoryzaeandLactobacillusfermentumwereinoculatedtolOOmLliquidculturemediumconcluding2％soybeanproteinand2％glucoseandfermentedforonew

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