碱性蛋白酶酶解乳清蛋白的工艺及乳清多肽分子量的研究  

Molecular Weight of Whey Polypeptides and the Enzymatic Hydrolyzing Condition of Whey Protein by Using Alcalse

作　　者：付学军[1] 黎乃维[2] 贾丽[1] 刘芳[1] 金海珠[1] 

机构地区：[1]烟台大学 生命科学学院,山东烟台264005 [2]烟台大学 文经学院,山东烟台264005

出　　处：《农产品加工（创新版）（中）》2013年第5期18-22,共5页Farm Products Processing

摘　　要：以乳清浓缩蛋白为原料,选择碱性蛋白酶水解乳清蛋白。通过正交试验得出,碱性蛋白酶水解乳清蛋白的最佳酶解条件:温度50℃,pH值9.0,加酶量1%,水解时间4 h,在该条件下水解度67.36%,可溶性蛋白和多肽得率71.19%。采用截流分子量10 000 Da的超滤膜超滤水解液,得到了分子量10 000 Da以下的乳清多肽,并采用高效凝胶过滤色谱(HPSEC)分析乳清多肽分子量,结果表明乳清多肽的分子量主要集中在400～3 000 Da,约占整个峰面积的97.58%,其中分子量小于1 000 Da约占82.25%。In this paper, concentrated whey protein is used as raw material, whey protein is hydmlyzed by the alkaline pmtease. The optimum conditions of alkaline protease hydmlyzed whey protein by orthogonal experiment： temperature 50℃, pH 9.0, plus 1% of the amount of enzyme and hydrolysis time is 4 h. Under these conditions, the degree of hydrolysis of whey protein is 67.36% and the rate of the soluble proteins and polypeptides is 71.19%. Enzymatic hydrolyzate is uhrafiltrated by ultrafihration membrane at retention Mw 10 000 Da hydrolyzate to obtain a whey polypeptide with molecular weight of 10 000 Da. The molecular weight of the whey polypeptides is analysed by high performance gel filtration chromatography （HPSEC） , The results show that： Whey molecular weight of the polypeptide is mainly concentrated in the range of 400- 3 000 Da, representing 97.55% of the entire peak area, wherein a molecular weight of less than 1 000 Da is about 82.25%.

关 键 词：乳清蛋白 乳清多肽 碱性蛋白酶 水解度 高效凝胶过滤色谱 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]