复合酶法制备植物小分子肽的研究  

Study on preparation of small peptide of plant by compound enzyme hydrolysis

作　　者：涂宗财[1] 黎鹏[1] 刘成梅[1] 王辉[1] 林德荣[1] 江国忠[1] 朱秀梅[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2008年第4期169-170,173,共3页Science and Technology of Food Industry

基　　金：教育部长江学者和创新团队发展计划项目(IRT0540)

摘　　要：以大豆蛋白、花生蛋白为原料进行合理配比后,采用动态超高压均质预处理,再采用复配酶(木瓜蛋白酶与胰蛋白酶)和复合风味蛋白酶进行两步复合酶解。结果显示,超高压均质后,酶解度可提高2%～3%。最优条件为:超高压均质压力为60MPa;木瓜蛋白酶和胰蛋白酶按1:1复配,复配酶水解温度60℃,pH6.5,酶用量250U/g,底物浓度5%;复合风味酶水解温度55℃,pH6.0,酶用量200U/g。高效液相凝胶色谱法测定纯化后的小分子肽,分析表明分子量主要集中在3000Da以下。The optimum technology conditions of preparation of plant peptide with the mixture of soy protein and peanut protein microfluidized by compound protease （papain and trypsin） and flavourzyme hydrolysis were studied. The results showed that the degree of hydrolysis could increase 2%-3% after microfluidized. The optimum conditions of hydrolysis were as follows, the homogeneous pressure 60MPa, the composition proportion of papain and trypsin 1：1, the hydrolysis conditions of the compound protease： temperature 60℃, pH6.5, enzyme 250U/g, substrate concentration .5%, those of flavourzyme, temperature 55℃, pH6.0, enzyme 200U/g. The molecular weight of the purified hydrolysate determined by HPGPC was mainly below 3000Da.

关 键 词：动态超高压均质 小分子肽 复合酶法 

分 类 号：TS201.1[轻工技术与工程—食品科学]