蛋清高F值寡肽可控酶解条件的筛选  

Controllable Enzyme Disassemble Conditions of High F Value Oligopeptide from Egg White

作　　者：刘静波[1] 林松毅[1] 张铁华[1] 赵法利[1] 刘瑜[2] 

机构地区：[1]吉林大学营养与功能食品研究室,长春130062 [2]吉林大学生物与农业工程学院,长春130062

出　　处：《沈阳农业大学学报》2007年第2期174-177,共4页Journal of Shenyang Agricultural University

基　　金：吉林省科技厅自然科学基金资助项目(20050202-3)

摘　　要：以水解度(DH)作为试验的衡量指标,通过对pH值、水解温度、水解时间、E/S等试验条件的考察,并采用L9(34)正交试验确定了pH-stat法制备蛋清高F值寡肽的可控酶解条件。结果表明:碱性蛋白酶最适水解条件为:pH值11,温度45℃,[E]/[S]1.04%,水解压时间5h;风味蛋白酶的最适水解条件为:pH值7.5,温度60℃,[E]/[S]3.3%,水解时间5h。Egg white was used as raw material, contrast analysis and orthogonal experiment were carried out for a system research on the optimal disassembling conditions of enzyme in preparing high F value oligopeptide. The DH was regarded as a basis for selecting the proper tool enzyme in the course of selecting compound enzyme. According to the study on the factors such as pH value,hydrolyzing temperature, time and [E]/[S] in a orthogonal design of L9（34）, suitable conditions for the hydrolysis of alkaline protease were as follows： pH 11, temperature 45℃,[E]/[S] 1.04%, five hours. The optimal conditions for hydrolyzing compound enzyme were as follows： pH 7.5, temperature 60℃, [E]/[S] was 3.3%, five hours.

关 键 词：蛋清高F值寡肽 酶解 可控条件 

分 类 号：Q814.1[生物学—生物工程]