玉米醇溶蛋白高水解度酶解制备短肽  

Preparation of Short Peptides from Zein via Enzymatic Hydrolysis with High Degree of Hydrolysis

作　　者：刘冬[1] 周丽珍[1] 李艳[1] 孙海燕[1] 唐旭蔚[1] 从彦丽[1] 万红霞[1] 

机构地区：[1]深圳职业技术学院深圳市发酵精制检测系统重点实验室,广东深圳518055

出　　处：《食品研究与开发》2015年第1期31-36,共6页Food Research and Development

基　　金：广东省科技计划项目(2011B010500006);"十二五"国家科技支撑计划项目(2012BAD33B10);深圳市科技计划项目(ZDSY20120619093923525);深圳职业技术学院校级重点项目(2210k3070013);广东省高等职业院校珠江学者岗位计划资助项目(2011年度)

摘　　要：以高水解度水解蛋白为目标,对酶解玉米醇溶蛋白制备短肽的工艺进行了研究。选择了碱性蛋白酶、中性蛋白酶、胃蛋白酶,采用均匀试验设计法对三种酶的酶解工艺进行了考察,同时还对复合酶水解、理化前处理技术的作用进行了探讨。实验结果对三种酶的酶解工艺条件进行了优化;明确了三种酶复合水解时,得到的水解度均显著高于单酶水解结果,且其中以"碱性蛋白酶+中性蛋白酶+胃蛋白酶"顺序的复合酶组合得到的水解度最高达(29.95±0.87)%;考察的加热、添加亚硫酸钠、超声等三种理化前处理技术,对玉米醇溶蛋白水解度没有明显的影响。总而言之,应用合适的蛋白酶及酶解方式,玉米醇溶蛋白水解制备短肽,可以达到较高的水解度。For the purpose of obtaining short peptides from zein via enzymatic hydrolysis with high degree of hydrolysis, the preparation technology was studied. Alcalase, neutrase and pepsin were applied in the research. The hydrolytic process of each protease was investigated via uniform design experiment. Basing on these experiments, the effects of multiple enzyme hydrolysis and the effects of physics and chemistry pretreatment techniques on enzymatic hydrolytic process were also discussed. At last, the hydrolytic process of each protease was optimized. The results showed that the DH values of all multiple enzyme hydrolysis processes were significantly higher than which of single enzyme hydrolysis processes. Furthermore , the DH value of multiple enzyme hydrolysis process with sequence of ＂alcalase＋neutrase＋pepsin＂ was the highest of all （the DH value was up to 29.9± 0.87%）. As for all physics and chemistry pretreatment techniques in this study, i.e. heat treatment, application of Na2SO3 and ultrasonic treatment, they had no significant effects on the DH of zein. In a word, while preparing short peptides from zein, high DH value should be obtained via proper proteases and appropriate hydrolysis processes.

关 键 词：酶解 肽 玉米醇溶蛋白 水解度 

分 类 号：TS201.2[轻工技术与工程—食品科学]