摘要：目的研究提高大豆蛋白质水解度的方法。方法比较加热、超声波、酸、碱处理对大豆蛋白质水解的影响，探讨大豆蛋白质酶解前处理的可行性。结果经加热、超声波、酸、碱处理，大豆分离蛋白质的水解度都有所增加，经加热和超声波处理的水解度增加尤为明显，比不经前处理酶解的水解度提高7%～8%。结论酶解前处理合理可行。

    关键词：大豆蛋白质；酶解；前处理；水解度

    中图分类号：Q51文献标识码：A文章编号：1672-979X(2007)03-0027-03

    Study on Pretreatment of Soybean Proteolysis

    HU Chun-lin, PAN Yue-ping

    (College of Food Engineering, Harbin University of Commerce, Harbin 150076, China)

    Abstract：Objective To study the method of raised degree of hydrolysis of soybean protein. Methods Through comparing the influences of heating, ultrasonic treatment, acid treatment or alkali treatment on the isolated soybean protein, the feasibility on the pretreatment of soybean protein was discussed. Results With the processing of heating, ultrasonic treatment, acid treatment or alkali treatment, the degree of hydrolysis of soybean protein raised, especially through heating and ultrasonic treatment, it obviously increased by 7%～8% compared with those without pretreatment. Conclusion The pretreatment methods of soybean proteolysis are reasonable and feasible. ......