酶解花生蛋白制备功能性短肽条件优化研究  

Optimization of Enzymatic Hydrolysis Conditions for Preparing Functional Polypeptide from Peanut Protein

作　　者：范远景[1] 孟凡莉[1] 易苗苗[1] 高海成[1] 陈伟 张华传 陈苏霞 

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]安徽凯利粮油食品有限公司,安徽合肥231600

出　　处：《食品科学》2010年第18期31-36,共6页Food Science

基　　金：安徽省2008科技攻关计划重大科技专项(08010302091);合肥市科技项目(2008-1025)

摘　　要：为优化Alcalase蛋白酶酶解花生蛋白制备功能性多肽的工艺条件,采用响应面分析法,以水解度、短肽得率为响应值,研究温度、pH值、底物质量分数、酶底比对制备功能性多肽工艺的影响。综合考虑成本和工艺要求等问题,最终确定酶解花生蛋白制备功能性多肽的工艺条件为温度55℃、pH8.4、底物质量分数4.31%、酶底比3.39%、时间4h。该条件下水解度(DH)及三氯乙酸可溶性氮溶解指数(TCA-NSI)分别为23.40%和74.88%,与理论值的相对误差在0.5%以内,优化工艺稳定,DH及TSA-NSI较高,实验结果与模型预测值相符。In the present study,alkaline protease hydrolysis was used for the preparation of functional polypeptides from peanut protein.In order to optimize the enzymatic hydrolysis of peanut protein,the effects of temperature,pH,substrate concentration,enzyme amount on degree of hydrolysis（DH） and trichloroacetic acid nitrogen solubility index（TCA-NSI） were explored using response surface methodology.The optimal conditions for achieving both high DH and TCA-NSI were found to be hydrolysis temperature of 55℃,pH 8.4,substrate concentration of 4.31%,protease amount of 3.39% and hydrolysis time of 4 h.Under these optimal conditions,a DH of 23.40 and a TCA-NSI of 74.88% were obtained.The experimental values were consistent with the predicted ones with a relative error within 0.5%,indicating that these optimized hydrolysis conditions are reliable.

关 键 词：花生蛋白 功能性多肽 酶解 响应面分析法 

分 类 号：TQ464.7[化学工程—制药化工]