固定化木瓜蛋白酶水解制备乳酪蛋白肽工艺的研究  

Study on preparation of casein peptide with immobilized papain

作　　者：王君虹[1] 陈新峰[1] 周利亘[1] 

机构地区：[1]浙江省农业科学院食品研究所,浙江杭州310021

出　　处：《浙江农业学报》2008年第3期172-175,共4页Acta Agriculturae Zhejiangensis

基　　金：浙江省科技计划项目(2004C32028)

摘　　要：以戊二醛为交联剂,制备壳聚糖微球固定木瓜蛋白酶,研究固定化木瓜蛋白酶水解制备乳酪蛋白肽的工艺。结果表明,壳聚糖固定化酶的制备条件,给酶量为0.4%,壳聚糖浓度为4%,加入的戊二醛(终浓度达到1.0%)交联,制备微球交联时间为3 h,制备得到的固定化酶活力最大,达167.1 U/mg。水解试验结果表明,pH 6.0,底物浓度4.0 mg/ml,流速0.6 ml/min,温度为55℃的工艺条件下,固定化木瓜蛋白酶水解乳酪蛋白的水解度达43.65%。In this study, papain was immobilized onto chitosan with glutaral dehydeas cross-linking agent. The result showed that optimum activity of immobilized papain could be obtained at 167.1 U/mg under the following conditions： the ratio of enzyme was 0.4%, the amount of chitosan was 4% ,the amount of glutaraldehyde was 1.0% and the time of cross-linking was 3 h. At the meantime, we studied the preparation technology of casein peptide with Immobilized papaino The results showed that the optimum enzymolysis conditions was pH 6.0, substrate concentration of 4：0 mg/ml, rate of flow of 0.6 ml/ min,55℃. The DH was 43.65%.

关 键 词：固定化 木瓜蛋白酶 乳酪蛋白肽 

分 类 号：TQ93[化学工程]