超声波辅助分步酶解法制备大豆肽的研究  

Step-by-step Enzymatic Hydrolysis Preparation of Soybean Peptide with Ultrasonic-Assisted Method

作　　者：刘政[1] 胡丽菊[2] 赵丽薇[1] 孙延芳[1] 刘莹[1] 刘柏彤[1] 

机构地区：[1]辽宁工程技术大学理学院,辽宁阜新123000 [2]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《大豆科学》2013年第3期402-405,409,共5页Soybean Science

摘　　要：采用超声波前处理后分步酶解工艺来制备大豆肽,以提高水解效果。以可溶性蛋白含量为指标,研究超声波处理的时间、功率、温度对可溶性蛋白含量的影响;以中性蛋白酶和碱性蛋白酶为工具酶对大豆粕分步水解,以肽得率为判断指标,研究底物浓度、温度、pH、酶浓度、时间对水解效果的影响。结果表明:超声波前处理的最佳工艺参数为35℃,10 min,210 W。第一步中性蛋白酶的最佳酶解条件温度45℃、pH 8.0、底物浓度6%、酶浓度为10 000 U.g-1,水解时间为3 h,此时水解率为19.45%,肽得率为20.51%。第二步碱性蛋白酶的最佳酶解条件温度60℃、pH 10.5、酶浓度12 500 U.g-1,水解时间3.5 h,此时水解率为30.89%,肽得率为48.79%。The ultrasonic treatment and step-by-step enzymatic hydrolysis method was utilized to improve the hydrolysis of soy peptides. The suitable time, power and temperature of ultrasonic treatment were investigated with soluble protein content as in- dex. Then the neutral protease and papain were used as tool enzyme to hydrolyze soybean meal step-by-step, and the effect of substrate concentration, temperature, pH, enzyme concentration, hydrolysis time on peptide yield was researched. Results showed the best process parameters of the ultrasonic pre-treatment were 35℃, 10 min ,210 W. The optimized conditions of neu- tral protease hydrolysis were hydrolyzed at 45℃, pH 8.0 for 3 h with the substrate concentration of 6% and enzyme concentra- tion of 10 000 U·g^-1 ,the hydrolysis degree and peptide yield reached 19.45% and 20.51% ,respectively. The optimized con- ditions of papain hydrolysis were hydrolyzed at 55℃ ,pH 10.5 for 3.5 h with the enzyme concentration of 12 500 U·g^-1, the hydrolysis degree and peptide yield reached 30.89% and 48.79% ,respectively. After step-by-step enzymatic hydrolysis ,pep- tide yield and the added value of the soybean meal were increased.

关 键 词：超声波 分步酶解 大豆肽 肽得率 

分 类 号：TQ936.16[化学工程]