木瓜蛋白酶水解苜蓿叶蛋白工艺优化研究  

Study on Optimization of Hydrolysis Condition on Alfalfa Leaf Protein by Papain

作　　者：许英一[1,2] 黄新育[3] 孙天颖[1,2] 

机构地区：[1]齐齐哈尔大学食品与生物工程学院,齐齐哈尔161006 [2]黑龙江省普通高校农产品加工重点实验室,齐齐哈尔161006 [3]黑龙江省畜牧研究所牧草育种室,齐齐哈尔161006

出　　处：《食品工业》2015年第5期60-62,共3页The Food Industry

基　　金：黑龙江省自然科学基金项目(编号C201456);黑龙江省科研计划项目(编号XZNKT14-3)

摘　　要：以苜蓿叶蛋白粉为原料,利用木瓜蛋白酶水解制备寡肽。研究底物浓度、加酶量、水解温度和反应体系p H四因素对酶解效率和抗氧化活性的影响。在单因素试验基础上,通过正交试验确定苜蓿叶蛋白的最佳水解工艺条件:温度为50℃,p H 6.5,酶加量为1 000 U/g,底物浓度为5%。在此条件下,蛋白水解度为21.01%,水解液的可溶性蛋白含量为38.31 mg/m L,寡肽的平均肽链长度为4.76。不同DH的酶解物对二苯代苦味肼基自由基(DPPH·)清除率较高,酶解物的水解度与DPPH·清除率之间不存在线性关系。Based on alfalfa leaf protein as experiment material, the oligopeptide is produced by hydrolysis of papain. The effects are studied by hydrolysis efficiency and antioxidant activity from different substrate concentrations, the amount of enzyme added, hydrolysis temperatttre and pH. Through orthogonal test, the results showed the optimal conditions of hydrolyzing alfalfa leaf protein： hydrolyzing temperature is 50 ℃, pH is 6.5, adding amount of enzyme is 1 000 U/g, substrate concentration is 5%. Under the conditions, degree of hydrolysis of alfalfa leaf protein is 21.01%, the content of soluble protein of hydrolysates is 38.31 mg/mL, average chain length of the oligopeptide is 4.76. Scavenging activity of alfalfa leaf protein hydrolysates with different DH against DPPH radical is higher. There is no linear relationship between degree of hydrolysis and scavenging activity of alfalfa leaf protein hydrolysates against DPPH radical.

关 键 词：苜蓿叶蛋白 木瓜蛋白酶 水解度 可溶性蛋白 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]