啤酒糟蛋白中高F值寡肽的制备  

Preparation of high ficher ratio oligo-peptide from protein of brewer's spent grains

作　　者：刘玲[1] 刘茜[1] 王红[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品工业科技》2012年第9期309-312,共4页Science and Technology of Food Industry

摘　　要：以啤酒糟为原料,采用双酶水解法制备高F值寡肽。通过对蛋白质水解度的测定,采用响应面法进行优化,得出双酶水解最佳条件为:碱性蛋白酶加酶量为6%、酶解时间4h、pH8.6、酶解温度56℃;木瓜蛋白酶的加酶量为3%、酶解时间3h、pH6.3、酶解温度48℃。用活性炭吸附酶解液,去除其中的芳香族氨基酸,采用G-25葡聚糖凝胶分离纯化,测其分子质量为794.24u,此时的F值为21.02。High ficher ratio oligo-peptide was achieved from the protein of brewer＇s spent grains by the way of double enzymatic hydrolysis.The degree of hydrolysis was optimized by RSM,the optimum conditions of protease were established：the amount of alkaline protease was 6%、time was 4h,pH was 8.6,temperature was 56℃.The amount of papain was 3%,time was 3h,pH was 6.3,temperature was 48℃.The hydrolysis fluid was absorbed in active carbon in order to remove the aromatic amino acids and was purified by G-25 gel flirtation chromatography,then determined the molecular weight was 794.24u and the high F value was 21.02.

关 键 词：啤酒糟蛋白 酶解 响应面法(RSM) 高F值寡肽 

分 类 号：TS201.1[轻工技术与工程—食品科学]