双酶复合水解对玉米肽醒酒活性的影响  

The effect of double composite enzyme hydrolysis on the activty of corn sober peptide

作　　者：张守文[1] 王佳音[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《中国食品添加剂》2014年第2期87-93,共7页China Food Additives

摘　　要：采用碱性蛋白酶与风味蛋白酶复合水解玉米蛋白粉制备玉米醒酒肽。研究水解温度,水解时间,酶底比与pH 4个因素对玉米蛋白在水解过程中羟基自由基(·OH)抑制率的影响,通过响应曲面分析方法优化其水解工艺,结果表明:最佳酶解条件为温度55℃、底物质量浓度5g/100mL、pH8.5,按3%的酶与底物比加碱性蛋白酶水解2h后,调整pH至6.95,温度为49.3℃,之后再按4.11%的酶与底物比加风味蛋白酶水解1.6h,·OH抑制率为55.45%。Alkaline protease and flavourzyme combination was used to prepare the corn sober peptide from corn gluten meal.The effects of hydrolysis temperature,time,amounts of protease and pH on the ratio of inhibitory activities on · OH of corn gluten meal were studied.Response surface methodology was applied to optimize its hydrolysis processing.The result showed that the maximum ratio of inhibitory activities on · OH was 55.45％,this was obtained at the optimized condition：sequential hydrolysis 2 h,alkaline protease reaction at 55 ℃,pH 8.5,substrate concentration 5 g/ 100mL,enzyme 3％ followed by 1.6 h Flavourzyme at pH 6.95 and 49.3℃ with 4.11％ enzyme.

关 键 词：玉米蛋白 玉米醒酒肽 ·OH抑制率 

分 类 号：Q556.3[生物学—生物化学]