花生粕制备活性肽复合工艺研究  

Preparation of Active Peptide Form Peanut Meal by Complex Technology

作　　者：沈瑞敏[1] 吉义平[1] 王金[2] 

机构地区：[1]华中农业大学楚天学院,湖北武汉430000 [2]湖北工业大学膜技术研究所,湖北武汉430000

出　　处：《广东化工》2011年第8期33-34,59,共3页Guangdong Chemical Industry

摘　　要：利用木瓜蛋白酶和中性蛋白酶水解花生粕提取花生蛋白。研究了温度、粕水比、提取时间对多糖提取率的影响,确定最佳提糖条件为温度80℃、粕水比1∶25、提取时间1 h。通过正交实验研究了加酶量、液固比、水解时间对蛋白质提取率的影响,确定最佳工艺参数为加酶量3%、粕水比1∶25、水解时间2 h,在此条件下,蛋白质转化率为80%。最终先去糖再酶解复合工艺蛋白收率为60%,相对分子量1000 Da以下的活性肽占87%。Peanut protein was obtained from peanut meal using papain and neutral protease enzyme. The effects of temperature, meal-water ratio, extraction time on extraction rate of polysaccharides was investigated, then the optimum conditions for extracing saccharides was determined ： temperature 80 ℃, meal-water ratio 1 ： 25（m/v）, extraction time 1 h. The effects of dosage of enzyme, liquid-solid ratio and hydrolysis time was studied by orthogonal experiment, the optimum process parameters were as follows： enzyme dosage 3 %, meal-water ratio 1 ： 25, reaction time 2 h. Under the conditions, the recovering rate of protein was 80 %. Eventually the yield of protein was 60 %, and the content of active peptides which relative molecular weight less than 1000 Da is more than 87 % though complex process.

关 键 词：花生粕 酶解 活性肽 

分 类 号：TS88[轻工技术与工程]