鸡蛋蛋清和蛋白多酶水解工艺的优化  

Optimization for hydrolyzing process of egg white protein using multi-enzyme

作　　者：霍永久[1] 刘正旭[1] 金晓君 赵国琦[1] 

机构地区：[1]扬州大学动物科学与技术学院,江苏扬州225009 [2]苏州天马集团天吉生物制药有限公司,江苏苏州215101

出　　处：《湖南农业大学学报（自然科学版）》2015年第2期149-155,共7页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：江苏省高校优势学科建设工作资助项目(PAPD);江苏省科技支撑项目(BE2014310;BE2013293)

摘　　要：探讨复合蛋白酶(protamex)、中性蛋白酶(neutrase)、碱性蛋白酶(alcalase)和风味蛋白酶(flavourzyme)4种商业酶多酶水解鸡蛋蛋清、蛋白的工艺和水解效果(最适温度和ph相近的protamex、neutrase、flavourzyme 3种酶同时水解;最适温度和ph相差较大的alcalase、flavourzyme分阶段水解)。结果表明:protamex、neutrase和flavourzyme 3种酶同时水解蛋清、蛋白的正交试验优化条件为水解时间6 h、p H 6.5、酶比例1∶1∶2、蛋清浓度1∶5(V蛋清∶V水),此条件下水解6 h的水解度达53.24%,水解产物相对分子质量300以下的比例达68.06%,游离氨基酸比例达44.02%;alcalase、flavourzyme分阶段水解蛋清、蛋白的正交试验优化条件为蛋清浓度1∶5、酶比例1∶2、水解时间各3 h,在此条件下的水解度达45.05%,水解产物相对分子质量500以下的达95.59%,游离氨基酸比例达38.01%。Process optimization and hydrolysis efficiency for egg white hydrolyzed using multi-enzyme including protamex, neutrase, alcalase and flavourzyme were discussed in this paper（simultaneous hydrolyzed in similar optimal temperature and p H with three enzymes, including protamex, neutrase and flavourzyme; staging hydrolyzed in different optimal temperature and p H with two enzymes, including alcalase and flavourzyme）. Orthogonal test showed that the optimal conditions for hydrolyzing egg white protein using protamex, neutrase and flavourzyme were 6 h, p H 6.5, protease at a ratio of 1∶1∶2, and egg white（Vegg white∶Vwater） at a concentration of 1∶5. In this circumstance, the degree of hydrolysis（DH） was 53.24%, those hydrolyzate with relative molecular mass lower than 300 took up 68.06%, and relative amount of free amino acid reached to 44.02%. By comparison, the optimal hydrolysis conditions using Alcalase-Flavourzyme were egg white at a concentration of 1∶5, protease at a ratio of 1∶2, and hydrolysis time of 3 h＋3 h. On these conditions, DH reached to 45.05%, the hydrolyzate with relative molecular mass lower than 500 took up 95.59%, and relative amount of free amino acid was 38.01%.

关 键 词：鸡蛋 蛋白酶 水解 复合蛋白酶 中性蛋白酶 碱性蛋白酶 风味蛋白酶 

分 类 号：TQ936.1[化学工程]