魔芋多肽制备工艺研究  

Preparation of konjac peptides

作　　者：邵静可[1] 毛跟年[1] 毛瑞娟[1] 

机构地区：[1]陕西科技大学生命科学工程学院,西安710021

出　　处：《食品科技》2013年第11期193-196,共4页Food Science and Technology

基　　金：陕西省自然科学基金项目(2012JZ3002)

摘　　要：采用酶解法对魔芋飞粉中的蛋白质进行酶解,研究了魔芋多肽的制备工艺。以水解度为指标,比较了不同蛋白酶的酶解效果;以多肽提取率为指标,通过单因素试验和正交试验设计,优化了碱性蛋白酶酶解魔芋飞粉的酶解工艺。结果表明:碱性蛋白酶为酶解魔芋飞粉的最佳用酶,最佳酶解条件为:酶用量3300 U/g、温度50℃、pH8.0、时间180 min。The preparation technology of konjac peptides by using enzyme hydrolysis on konjac fly powder protein enzymatic hydrolysis was studied. The degree of hydrolysis was served as an index to compare the effort of different protease digestion. And through the single factor and orthogonal experiment, the enzymatic hydrolysis that alkaline protease enzyme the konjac fly powder was optimized by taking polypeptide yield as index. The result showed that the alkaline protease was the best enzyme, the optimum enzymolysis condition is： enzyme 3300 U/g, temperature 50 %, pH value 8, time 180 min.

关 键 词：魔芋飞粉 多肽 蛋白酶酶解 

分 类 号：R284.2[医药卫生—中药学]