双酶分步水解法制备谷氨酰胺活性肽的研究  

Study on preparation of glutamine--bioactive peptides by two enzyme-hydrolyzed wheat protein

作　　者：潘丽军[1] 张丽[1] 钟昔阳[1] 王珏[2] 吴慧[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009 [2]安徽省轻工科学技术研究所,安徽合肥230031

出　　处：《食品工业科技》2009年第5期184-187,共4页Science and Technology of Food Industry

基　　金：安徽省科技攻关重大项目(07010301018)

摘　　要：以小麦蛋白为原料,采用碱性蛋白酶和胰蛋白酶分步水解制备谷氨酰胺活性肽。通过单因素实验和正交实验得到的最佳制备条件为:碱性蛋白酶在温度60℃、pH9·5、底物浓度4%(w/v)、酶用量1·5%(w/w)的条件下水解2h,水解度为21·25%,再用胰蛋白酶在温度40℃、pH9·0、酶用量1·5%(w/w)的条件下水解2h,水解度提高3·30%。活性肽制品的得率为61·38%,肽中谷氨酰胺的含量为33·14%,三氯乙酸氮溶解指数为83·33%,HPLC法测定谷氨酰胺活性肽由相对分子量为2854和2117的两组分组成,峰面积百分比为35·69%和64·31%。Glutamine-bioactive peptides were prepared by hydrolyzing wheat protein with Alcalase and Trypsin one by one.Through odd factor tests and orthogonal experiments,the optimum conditions of enzymatic hydrolysis were obtained as follows：Alcalase at 60℃,pH9.5,S% =4% （w/v） and E% = 1.5% （w/w） for 2h,DH =21.25% ; Trypsin at 40℃, pH9.0 and E% = 1.5% （w/w） for 2h, increasing DH = 3.30% .The final yield of bioactive peptides was 61.38%,the content of Gin was 33.14%, the TCA-NSI was 83.33%, the peptides was composed of relative molecular mass 2854 and 2117 by HPLC,the percentage was 35.69% and 64.31%.

关 键 词：小麦蛋白 谷氨酰胺活性肽 水解度 高效液相色谱 

分 类 号：TS201.2[轻工技术与工程—食品科学]