木瓜蛋白酶酶解小桐子仁粕制备小肽的研究  

Enzymatic hydrolysis of kernel meal of Jatropha curcas L. by papain to prepare small peptide

作　　者：贾文倩[1] 王舒怡[1] 龚宽俊[1] 李宝才[1] 张惠芬[2] 角仕云[1] 秦谊[1] 

机构地区：[1]昆明理工大学生命科学与技术学院,云南昆明650500 [2]昆明理工大学化学工程学院,云南昆明650500

出　　处：《食品工业科技》2013年第6期305-308,共4页Science and Technology of Food Industry

基　　金：昆明理工大学2012年学生课外学术科技创新基金(2012BA148)

摘　　要：研究了利用木瓜蛋白酶酶解小桐子仁粕制备小肽的工艺,为小桐子仁粕小肽饲料的开发提供技术支持。以酶解产物中小肽含量为考察指标,通过单因素和正交实验确定木瓜蛋白酶酶解小桐子仁粕的最佳工艺条件为:加酶量180U/g,酶解时间36h,料液比1∶3g/mL,pH5.5,酶解温度50℃,在此条件下酶解产物中的小肽含量可达217.42mg/g。该工艺可以利用小桐子仁粕直接生产出小肽饲料,提高蛋白质的利用效率,这对于小桐子资源的综合利用以及缓解我国蛋白质饲料短缺具有重要的应用价值。The kernel meal of Jatropha curcas L. was hydrolyzed by papain to prepare small peptides which could be as the raw material for the small peptides feed. With the content of small peptides in enzymolysis products as target, the optimized enzymolysis conditions were determined through orthogonal single-factor experiments and orthogonal experiment as follows： enzyme amount 180U/g,enzymolysis time 36h,solid-liquid ratio 1：3g/mL, pH 5.5,enzymolysis temperature 50℃. Under these conditions,the content of small peptides in enzymolysis products could reach to 217.42mg/g. Small peptides feed could be directly produced by this technology to improve the utilization ratio of the protein,which was very important for the comprehensive utilization of Jatropha curcas resource and relieving the shortage of protein feed.

关 键 词：木瓜蛋白酶 小桐子仁粕 小肽 酶解 

分 类 号：TS201.1[轻工技术与工程—食品科学]