木瓜蛋白酶对胰岛素蛋白残渣的水解  

Papain-catalyzed Hydrolysis of Porcine Residues after Insulin Extraction

作　　者：乔德阳[1] 甘聃[1] 

机构地区：[1]徐州工业职业技术学院化学工程系,江苏徐州221140

出　　处：《食品科学》2009年第11期194-196,共3页Food Science

摘　　要：对胰岛素提取残渣样品进行初步分析,并研究木瓜蛋白酶对胰岛素蛋白残渣水解条件。结果表明,该残渣中各成分含量为粗脂肪质量含量为7.15%、水分32.20%、蛋白质50.49%、灰分5.58%。残渣样品经过高温处理20min,固液比为0.6(W/V),木瓜蛋白酶添加量为0.6%(W/V),酶解时间8h,酶解温度为55℃时,残渣的水解度可以达到41.25%。Porcine pancreatic residue, remaining after the extraction of insulin, was subjected to primary chemical component analysis and hydrolysis by papaln. The results showed that the residues contained fat of 7.15%, water of 32.20%, protein of 50.49%, and ash of 5.58%. The optimal conditions of hydrolysis were as follows： after high temperature treatment for 20 rain, with the ratio of solid to liquid of 0.6 and papain amount of 0.6%, hydrolysis at 55 ~C for 8 h. Under this condition, the degree of hydrolysis was up to 41.25%.

关 键 词：木瓜蛋白酶 胰岛素蛋白残渣 水解度 

分 类 号：TQ936.1[化学工程]