碱性蛋白酶对核桃蛋白水解条件的优化研究  

Optimization Study on Hydrolysis Condition of Walnut Protein by Alcalase 2.4L

作　　者：李建杰[1] 荣瑞芬[1] 

机构地区：[1]北京联合大学应用文理学院,北京100191

出　　处：《中国食品学报》2011年第2期129-135,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：北京市教育委员会科技发展计划面上项目(KM200811417010)

摘　　要：根据核桃蛋白的氨基酸组成以及碱性蛋白酶的水解特性,选用碱性蛋白酶2.4L水解核桃蛋白,制备核桃多肽。以水解度(DH)表征其反应程度。在单因素实验基础上,通过二次回归正交旋转组合实验设计确定核桃蛋白的水解条件模型及最佳工艺是:pH7.7,温度62.4℃,加酶量7.9%,酶解时间5.9h。在此水解条件下水解度可达8.82%。According to amino acid component of walnut protein and hydrolysis property of Alcalase.The preparation of walnut polypeptides was studied by hydrolyzing walnut protein with Alcalase 2.4 L.Extent of reaction was expressed in terms of degree of hydrolysis（DH）.Base on single factor tests,the hydrolysis condition model of walnut polypeptides was established by quadratic regression orthogonal rotation combination design,and the optimum parameters of enzymolysis were： pH 7.7,temperature 62.4 ℃,enzyme concentration 7.9% and enzymolysis time 5.9 h.In this condition,the DH of hydrolysate can be reached to 8.82%.

关 键 词：碱性蛋白酶2.4L 核桃多肽 水解条件优化 

分 类 号：TQ936.2[化学工程]