酶法水解制备植物蛋白肽粉的研究  

Enzymatic preparation of peptides from vegetable protein

作　　者：孔祥珍[1] 华欲飞[1] 张彩猛[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《中国油脂》2013年第1期16-19,共4页China Oils and Fats

基　　金：国家自然科学基金委主任基金(21146002);江苏省自然科学基金(BK2011151);江南大学食品科学与技术国家重点实验室开放课题资助课题(SKLF-ZZB-201202)

摘　　要：以大豆分离蛋白和谷朊粉为原料,选择碱性蛋白酶(Alcalase)酶解制备植物蛋白肽粉。考察了pH、酶解温度、酶解时间对大豆分离蛋白、谷朊粉及二者混合物分别酶解的影响。结果表明:相同的条件下谷朊粉的酶解程度比大豆分离蛋白高,所得肽粉的相对分子质量整体分布更小一些;大豆分离蛋白和谷朊粉混合物酶解制备的肽粉,其氨基酸组成比例基本满足FAO推荐的必需氨基酸模式,且肽粉中游离氨基酸含量很少;肽粉的表面疏水性远小于大豆分离蛋白和谷朊粉。研究结果为通过调节蛋白原料比例(大豆分离蛋白、谷朊粉等)来制备具有合适氨基酸配比的植物蛋白肽粉提供了理论基础。Soybean protein isolate and wheat gluten were hydrolyzed by Alcalase to prepare peptides. The enzymatic hydrolysis conditions （pH, temperature and time） were investigated. The results showed that the hydrolysis degree of wheat gluten was higher than that of soybean protein isolate under the same con- ditions, and the relative molecular mass distribution of wheat peptides was smaller than that of soybean peptides. Peptides prepared with the mixed proteins （ soybean protein isolate and wheat gluten） had more balanced amino acid composition, which could meet the requirement recommended by FAO, and the con- tent of free amino acids of the peptides was few. The surface hydrophobieity of the peptides was much lower than that of protein materials. The results provided the theoretical basis of preparing vegetable pro- tein peptides by regulating proportion of protein materials.

关 键 词：谷朊粉 大豆分离蛋白 酶解 肽 

分 类 号：TQ936.16[化学工程]