双酶酶解制备花生多肽的工艺研究  

PREPARATION PROCESS OF PEANUT PEPTIDES BY DOUBLE ENZYMOLYSIS

作　　者：史秋映[1] 金华丽[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2013年第5期62-67,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省教育厅自然科学研究计划(2010B550002);河南省科技攻关项目(102101110088)

摘　　要：以水解度和蛋白提取率为指标,采用胰蛋白酶和风味蛋白酶双酶复合酶解花生粕制备花生多肽.结果表明,双酶复合酶解花生粕的最佳工艺条件为:风味蛋白酶与胰蛋白酶的添加比例为5∶4、pH为8.0、处理温度为50℃、底物浓度为5%.在此条件下酶解3 h水解度达到11.71%,蛋白提取率达到63.86%,多肽得率高达52.15%;酶解24 h,水解度达到26.21%,蛋白提取率及多肽得率分别降低至53.56%和26.88%.Taking degree of hydrolysis and protein extraction rate as evaluation indexes,we prepared peanut peptides by double enzymolysis using trypsin and flavor protease. The results showed that the optimum conditions were as follows：the ratio of flavor protease to trypsin 5：4,pH 8.0,reaction temperature 50 ~C ,and substrate concentration 5%. Under the optimum conditions, the degree of hydrolysis reached 11.71%, the protein extraction rate reached 63.86% ,and the peptide yield reached 52.15% after enzymolysis for 3 hours; and the degree of hydrolysis reached 26.21%, the protein extraction rate and the peptide yield were lowered to 53.56% and 26.88% after enzymolysis for 24 hours.

关 键 词：花生粕 酶解 多肽 水解度 

分 类 号：TS201.1[轻工技术与工程—食品科学]