玛咖地上部分酶水解的研究  

Enzyme hydrolysis of the aerial parts of Lepidium meyenii Walp

作　　者：刘品华[1] 李兴虎[1] 刘明研[2] 杨芬[1] 赵利敏[1] 

机构地区：[1]曲靖师范学院化学化工学院,曲靖655011 [2]广西百色农业学校,百色533000

出　　处：《食品科技》2015年第2期86-90,共5页Food Science and Technology

基　　金：曲靖师范学院资源与环境化学重点实验室项目(SYS2010BX01)

摘　　要：玛咖地上部分富含蛋白质,也含生物碱。为此研究了玛咖地上部分酶水解过程酶用量、温度、p H、时间因素的影响。采用电位滴定法测定总氨基酸态氮作为水解度评价指标。用酸性染料比色法考察了总生物碱的情况。结果表明,酶水解最佳条件是:木瓜蛋白酶(≥800 U/mg)0.8%、时间8 h、p H6、温度55℃;菠萝蛋白酶(300 U/mg)1.6%、时间8 h、p H6.5、温度55℃;鲜菠萝汁(自制)20%、时间8 h、p H6、温度45℃。水解过程对总生物碱含量影响不大。The aerial parts of maca is rich in protein and contain alkaloid. Therefore, the effects of the enzyme dosage, hydrolysis temperature, p H, hydrolysis time on enzyme hydrolysis of the aerial parts of Maca were studied. The index of total amino acid nitrogen determined by potentiometric titration were used to estimate degree of hydrolysis. Total alkaloids of the aerial parts of Maca was determined by acid dye colorimetry. The results showed that the optimum condition for enzymatic hydrolysis was 0.8% the papain（≥800 U/mg） dosage, hydrolysis time 8 h, p H6, hydrolysis temperature 55 ℃, or that was the bromelain（300 U/mg） dosage 1.6%, hydrolysis time 8 h, p H6.5, hydrolysis temperature 55 ℃, or that was homemade fresh pineapple juice 20%, hydrolysis time 8 h, p H6, hydrolysis temperature 45 ℃, and that hydrolysis process have no significant effect on the content of total alkaloids of the aerial parts of Maca.

关 键 词：玛咖地上部分 酶水解 氨基酸态氮 生物碱 

分 类 号：TQ353.6[化学工程]