酶法制备芝麻粕多肽的工艺研究  

Preparation of Polypeptides from Sesame Meal by Enzymatic Hydrolysis

作　　者：王连翠[1] 

机构地区：[1]临沂师范学院生命科学学院,山东临沂276005

出　　处：《食品科学》2009年第20期220-222,共3页Food Science

基　　金：国家星火计划项目(2008GI690001)

摘　　要：通过单因素试验和正交试验分析,确定碱性蛋白酶Alcalase水解芝麻粕蛋白的最佳水解工艺条件为底物浓度70g/L、温度65℃、[E]/[S]为6%、pH8.0、水解时间3h。在此水解条件下,水解液水解度达到了31.3%。The optimal technological parameters of alcalase-catalyzed hydrolysis of proteins in sesame meal, including temperature, pH, and reaction time were investigated by single factor method and orthogonal array design. Results showed that a maximum hydrolysis degree of soybean proteins of 31.3% was obtained through the optimal hydrolysis procedure conducted for 3 h with a substrate concentration of 60 g/L and an [Ell[S] ratio of 6% at 65 ℃ and pH 8.0.

关 键 词：芝麻粕蛋白 水解度 多肽 酶解 

分 类 号：TS201.1[轻工技术与工程—食品科学]