胃蛋白酶水解绿豆分离蛋白的工艺  

Preparation of oligo-peptide by pepsin hydrolyzation of proteins isolated from mung bean

作　　者：徐娟[1] 袁艳娟[1] 屠春燕[1] 

机构地区：[1]南京工业大学制药与生命科学学院,南京210009

出　　处：《生物加工过程》2008年第4期31-35,共5页Chinese Journal of Bioprocess Engineering

摘　　要：选用胃蛋白酶对绿豆分离蛋白进行酶法水解,考察了原料预处理条件、pH、温度、底物浓度等对酶解的影响,结果表明:原料预处理最适条件为沸水浴中90℃处理20 min,在37℃、pH1.8、底物质量分数7%、酶量6 000U/g条件下酶解180 min,水解度(DH%)为19.86%,达到了制备小肽的水解度要求。实验证明,经过水解,绿豆分离蛋白各功能特性得到很好的改善。A preparation method for oligo-peptide by pepsine hydrolyzation of isolated mung bean proteins was investigated. An optimum condition was defined with the index of hydrolysis degree. The proteins were pretreated at 95℃ for 20 min. Under an optimum hydrolytic conditions on protein concentration of 7% , enzyme substrate ratio of 6 000 U/g, temperature 37 %, pH of 1.8, and hydrolytic time of 4 h, the obtained hydrolytic degree of mung bean protein was 19. 86%.

关 键 词：酶法 水解 绿豆 胃蛋白酶 蛋白质 

分 类 号：Q946.1[生物学—植物学]