鹰嘴豆分离蛋白酶解过程的电泳分析  

Electrophoretic Analysis on the Enzyme Hydrolysis of Chickpea Protein

作　　者：周伏忠[1,2] 李锋[2] 陈晓飞[1,2] 冯菲[1] 陈国参[1,2] 

机构地区：[1]河南省科学院生物研究所有限责任公司,郑州450008 [2]河南省微生物工程重点实验室,郑州450008

出　　处：《河南科学》2013年第6期768-771,共4页Henan Science

基　　金：省院合作项目(2011009);河南省高新技术产业化项目(112105000030)

摘　　要：对国产碱性蛋白酶降解鹰嘴豆分离蛋白的酶解过程及酶解产物的水解度和电泳结果进行了分析研究.结果表明,国产蛋白酶可有效降解鹰嘴豆分离蛋白为小分子蛋白肽;使用碱性蛋白酶、木瓜蛋白酶、菠萝蛋白酶顺序酶解鹰嘴豆分离蛋白3 h时的水解度可达到35.42%以上,此时绝大多数鹰嘴豆分离蛋白被降解为小分子肽.实验结果为鹰嘴豆蛋白的开发利用与鹰嘴豆的精深加工提供了科学依据.In this paper,we determined the degree of hydrolysis（DH）of the chickpea protein with three proteolytic enzymes of alcalase,papain and bromelain（domestic）at different times,and analysed the electrophoretic pattern of the hydrolytic products.The result shows that after treated with the proteases for three hours,the chickpea proteins were mostly hydrolysed into oligopeptides,and the DH value（35.42%）of chickpea protein hydrolyzing by the three proteases above-mentioned under each optimum conditions respectively in order was much higher than that of the DH of chickpea protein hydrolyzing by the three proteases simultaneously.

关 键 词：鹰嘴豆分离蛋白 酶解 电泳 水解度 

分 类 号：TS201.2[轻工技术与工程—食品科学]