米糟蛋白酶解制备高F值寡肽的研究  

Preparation of high Fischer value oligopeptide by enzymatic hydrolysis

作　　者：赵丰丽[1] 麻维华[1] 

机构地区：[1]广西师范大学生命科学学院,广西桂林541004

出　　处：《中国酿造》2009年第3期96-99,共4页China Brewing

摘　　要：以米糟蛋白为原料,利用双酶水解法制备高F值寡肽,研究了水解酶以及高F值获得的关键条件。结果显示,用碱性蛋白酶作为第一步水解酶,木瓜蛋白酶作为第二步水解酶,水解芳香族氨基酸的效果较好。其水解度分别为28.5%和18.2%。利用SephadexG-25柱层析分离寡肽,纯净水洗脱时去除芳香族氨基酸的效果好,寡肽F值为24.80,其中芳香族氨基酸含量为1.89%,相对分子质量为200Da～1000Da,符合高F值寡肽的要求,其得率为25.19%。The protein rice dregs was used as raw material for the preparation of oligopeptide with high Fischer value by double enzyme hydrolysis. The essential conditions for the use of hydrolytic enzyme and the realization of high Fischer value were studied. The results showed that the best hydrolysis of aromatic amino acid was obtained when the alkaline protease was used for the first step hydrolysis and the pawpaw protease was used secondly. The hydrolysis degree was 28.5% and 18.2%, respectively.The elimination effect of aromatic amino acid was fine by separating the oligopeptide by Scphadex G-25 and using the pure water as the eluate, by which the Fischer value of oligopeptide was 24.80. The oligopeptide contained 1.89% aromatic amino acids and its molecular weight ranged between 200 to 1000 Da. The oligopeptide fulfilled to the demand of high Fischer value oligopeptide with the yield of 25.19 %.

关 键 词：米糟蛋白 酶解 高F值化处理 高F值寡肽 

分 类 号：TQ93[化学工程]