苦瓜渣酶解制备多肽的研究  

Preparation of peptides from the residues of bitter gourd by enzymatic hydrolysis

作　　者：钟维庚[1] 阮美娟[1] 殷利娟[1] 薛楠[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品工业科技》2011年第1期240-242,共3页Science and Technology of Food Industry

摘　　要：以苦瓜饮料加工所产生的苦瓜渣为原料酶解制备多肽,通过对比实验确定纤维素酶辅助酶解2h,在单因素实验的基础上,采用正交实验优化得出木瓜蛋白酶酶解条件为:[E/S]=3.0%、温度50℃、pH6.5、时间2.5h。葡聚糖凝胶G-25层析法测定结果显示,酶解液中多肽(<5000Da)主要含有三个组分,分子量分别为:1500、810、430Da。The residues of bitter gourd beverage processing were taken as the main material of the preparation of the peptides,through the contrast test the cellulase hydrolysis time ：2h was obtained.Concluded in the orthogonal test based on the single-factor test, the optimum enzymolysis condition of papain： [ E/S] = 3.0%, temperature 50℃, pH 6.5, reaction time 2.5h.lt was shown in the test result of sephadex G-25 chromatography that the peptides （ 〈 5000Da） in enzymatic hydrolysate contained three main components, with molecular weights of： 1500, 810 and 430Da.

关 键 词：苦瓜渣 纤维素酶 木瓜蛋白酶 多肽 葡聚糖凝胶G-25 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]