序贯设计优化大豆多肽制备工艺  

Optimization of Preparation Process of Soybean Peptide Using Sequential Design

作　　者：潘进权[1] 花伟诚[1] 刘燕梅[1] 梁玉嫦[1] 

机构地区：[1]湛江师范学院生命科学与技术学院.广东湛江524048

出　　处：《食品研究与开发》2012年第10期140-144,共5页Food Research and Development

基　　金：广东省自然科学基金项目(9452404801001943)

摘　　要：以大豆分离蛋白为原料,在pH渐变条件下用碱性蛋白酶水解制备大豆多肽。采用序贯设计的方法考察了底物浓度、起始pH、温度、酶浓度、酶解时间对大豆蛋白水解的影响,并由此确定了最佳的酶解工艺条件:底物浓度4.92%、酶与底物蛋白比为2 758 kat/g蛋白、温度55℃、起始pH 11.0、水解时间7 h。在优化的条件下大豆蛋白的水解度可达到39.10 mg/100 g,多肽得率为63.21%。Hydrolysis process of soybean protein by Alcalase protease under the condition of uncontrolled pH was investigated.The effects of the main parameters including enzyme/substrate ratio,soybean protein concentration,initial pH,hydrolysis time,and hydrolysis temperature were analyzed and the hydrolysis process was optimized using sequential design.After optimization,the optimum preparation process of soybean peptide was deter mined： soybean protein concentration 4.92 %,enzyme/subst rate ratio 2 758 kat/g,initial pH11.0,hydrolysis temperature 55 ℃ and hydrolysis time 7 h.Under these optimized conditions,hydrolysis degree value of soybean protein could reach 39.10mg/g,and the yield of polypeptides was 63.21 %.

关 键 词：大豆多肽 制备工艺 优化 序贯设计 

分 类 号：TQ936.16[化学工程]