酶法水解卵黄蛋白制备多肽的工艺优化  

Process Optimization for Enzymatic Preparation of Polypeptides from Egg Yolk Protein

作　　者：秦嘉炎[1] 于娜[1] 岳喜庆[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品科学》2012年第1期147-151,共5页Food Science

摘　　要：利用酶法制备卵黄蛋白多肽。比较复合风味蛋白酶、中性蛋白酶、碱性蛋白酶、复合蛋白酶水解卵黄蛋白的效果,确定碱性蛋白酶与复合风味蛋白酶为复合酶解的工艺用酶。采用响应面分析法,以水解度、多肽含量为响应值,研究加酶量、酶用量比、复合酶解时间比、pH值对制备多肽工艺的影响。结果表明:酶法水解卵黄蛋白制备多肽的最佳工艺条件为:卵黄蛋白质量浓度10g/100mL、温度55℃、pH7.2,按0.8g/100mL添加碱性蛋白酶水解2h后,再按0.4g/100mL添加复合风味蛋白酶水解2h,在该条件下水解度和多肽含量分别为(13.31±0.5)%和(1.85±0.5)mg/mL。In this study,enzymatic hydrolysis was used to prepare polypeptides from egg yolk protein.Two-step hydrolysis with alkaline protease and flavourzyme was found optimal for preparing polypeptides from egg yolk protein as demonstrated by a comparison of the effectiveness of flavourzyme,neutral protease,alcalase and protamex in hydrolyzing egg yolk protein.The response surface methodology was employed to investigate the effects of total enzyme dosage,alcalase-to-flavourzyme ratio,duration ratio between two hydrolysis steps and pH on degree of hydrolysis（DH） and polypeptide content.The optimal hydrolysis process was hydrolysis for 2 h with 0.8 g/100 mL alcalase at 55 °C,pH 7.2 and a substrate concentration of 10 g/100 mL and for another 2 h with 0.4 g/100 mL flavourzyme,resulting in a DH of（13.31± 0.5）% and a polypeptide content of（1.85 ± 0.5） mg/mL.

关 键 词：卵黄蛋白 多肽 酶解 响应面 

分 类 号：TS201.2[轻工技术与工程—食品科学]