芝麻蛋白酶水解条件的研究  

Research on Hydrolyze Condition of Sesame Albumen Enzyme

作　　者：肖扬[1] 段玉峰[1] 丁红军[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《农产品加工（下）》2009年第6期59-63,共5页Farm Products Processing

摘　　要：对芝麻蛋白的酶水解工艺进行了初步研究,结果为:①通过比较,选用木瓜蛋白酶为酶解芝麻蛋白制备功能性短肽的专用酶,其工艺参数为:底物质量浓度9.0 g/L,酶添加量20.0%,pH值6.5,温度50℃,时间6 h,在此工艺下得到的酶解产物的抗氧化活性最高,对邻苯三酚自氧化的抑制率为35.6%;②酶解前的热处理可以提高酶水解的效果,最佳的热处理条件是将蛋白溶液在90℃下加热10 min。Enzyme hydrolysis process of sesame protein was studied in this article. Conclusions can be summarized as follows：①Papain was selected to the special enzyme used to prepare functional peptide of sesame protein; the optimum hydrolytic processing parameters of sesame protein were concluded as follows： substrate content 9.0 g/L, papain content 20.0%, pH6.5, temperature 50 ℃, reaction time 6 hours. Under this condition the anti-oxidizablity of zymolyte was the strongest and the inhibition ratio to pyrogallol autooxidation is 35.6%; ②The heat treating before enzymolysis was beneficial to the enzymatic hydrolysis. The optimum technological operation was to heat the protein solution for 10 minutes at 90 ℃.

关 键 词：芝麻蛋白 酶解 蛋白酶 

分 类 号：Q946.1[生物学—植物学]