双酶分步水解制备花生多肽工艺优化  

Optimization of Stepwise Dual-enzymatic Preparation of Peanut Polypeptides

作　　者：于丽娜[1] 宫清轩[1] 杨庆利[1] 孙杰[1] 毕洁[1] 张初署[1] 于洋[1] 

机构地区：[1]山东省花生研究所,山东青岛266100

出　　处：《食品科学》2010年第20期220-225,共6页Food Science

基　　金："十一五"国家科技支撑计划项目(2008BAD97B04);国家现代农业产业技术体系专项(nycytx-19);青岛市公共领域科技支撑计划项目(09-1-1-84-nsh)

摘　　要：为了开发和利用花生蛋白资源,生产高附加值蛋白产品,以花生分离蛋白为原料,采用Alcalase和Flavourzyme分步水解法制备花生多肽。通过单因素试验和响应面中心组合设计试验,研究Flavourzyme水解花生分离蛋白过程中加酶量、底物质量分数、酶解温度、酶解时间和酶液pH值等因素对水解的影响。建立水解液中可溶性氮质量浓度与各种影响因素的回归模型;确定Flavourzyme酶解反应的最佳工艺参数为pH7.0、加酶量1714U/g底物、底物质量分数5%、酶解温度55℃、酶解时间90min。在此条件下,酶解产物中可溶性氮质量浓度为19.44mg/mL。In order to exploit and utilize peanut protein resource and obtain high value-added protein products,defatted peanut protein powder was subjected to stepwise hydrolysis initially with alcalase followed by flavourzyme. The conditions for flavourzyme hydrolysis was optimized by response surface methodology in the present study. The effects of enzyme amount,substrate concentration,hydrolysis temperature,hydrolysis time and pH on soluble nitrogen content in peanut protein hy-drolysate were explored by single-factor method,and a mathematical regression model describing soluble nitrogen content in peanut protein hydrolysate at different levels of four other factors except pH was established. The optimal process parameters for flavourzyme hydrolysis were found to be：pH,7.0; enzyme amount,1714 U/g substrate; hydrolysis temperature,55 ℃; and hydrolysis duration,90 min. Te soluble nitrogen content in the peanut protein hydrolysate obtained under the above conditions was 9.44 mg/mL.

关 键 词：双酶分步水解 花生分离蛋白 花生多肽 制备工艺优化 

分 类 号：TS201.1[轻工技术与工程—食品科学] TS229[轻工技术与工程—食品科学与工程]