Alcalase碱性蛋白酶酶解蚕豆蛋白的研究  

Study on Hydrolyzing of Protein from Broad Bean by Alcalase Protease

作　　者：刘淳[1] 张海英[1] 韩涛[1] 卞科[2] 

机构地区：[1]北京农学院食品科学学院,北京102206 [2]河南工业大学,郑州450052

出　　处：《中国粮油学报》2011年第12期29-33,共5页Journal of the Chinese Cereals and Oils Association

基　　金：北京市重点建设学科资助(PXM2009-014207-078172)

摘　　要：蚕豆经去皮、粉碎、除淀粉后,得到蚕豆粗蛋白。采用Alcalase碱性蛋白酶酶解蚕豆蛋白制备蚕豆蛋白水解物。通过单因素试验,调查了pH、底物质量分数、酶用量(E∶S)和酶解温度等因素对Alcalase碱性蛋白酶酶解蚕豆蛋白效果的影响。通过正交试验设计,确定Alcalase碱性蛋白酶酶解蚕豆蛋白适宜的工艺参数:酶解温度60℃,底物质量分数3%,酶用量(E∶S)8%,pH 9.0,此条件下,蚕豆蛋白水解度(DH)达最大,为21.67%。该结果与Alcalase碱性蛋白酶水解大豆蛋白、绿豆蛋白和小麦蛋白等适宜条件参数接近。Broad bean was peeled and smashed to separate starch and then to obtain crude proteins. Alcalase protease was used to hydrolyze isolated broad bean protein for investigating the degree of hydrolysis of the protein. The effects of main parameters, including pH value, substrate mass fraction, enzyme dosage （ E： S） and hydrolysis temperature, were observed. The suitable conditions obtained by single - factor and orthogonal tests, i. e. hydrolysis temperature 60℃, substrate mass fraction 3 %, enzyme dosage （ E： S） 8 %, pH 9.0, and the degree of hydrolysis was 21.67% under the condition. The result was close to those from the hydrolyzations in soybean protein, green bean protein and wheat protein by Alcalase protease.

关 键 词：蚕豆蛋白 ALCALASE碱性蛋白酶 水解度 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]