超声波辅助酶解豌豆分离蛋白的动力学及酶解物功能特性研究  

Ultrasound-assisted Enzymatic Hydrolysis Kinetics of Pea Protein Isolate and Functional Properties of Hydrolysates

作　　者：王忠合[1] 王军[1] 陈长流[1] 李珍妮[1] 郑晓平[1] 

机构地区：[1]韩山师范学院生命科学与食品科技学院,广东潮州521041

出　　处：《中国食品学报》2015年第4期103-109,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：广东省自然科学基金项目(S2013040015478);广东省高校优秀青年创新人才培养计划项目(2013LYM0056);潮州市科技计划项目(2013X05&2013X06)

摘　　要：利用超声波辅助酶解豌豆分离蛋白,研究酶种类、酶用量、超声波功率、超声处理时间参数对豌豆分离蛋白酶解动力学的影响及其酶解物的功能特性。结果表明,胰蛋白酶的水解效果较好,超声波处理可促进豌豆分离蛋白的酶解反应,最佳处理参数为：超声功率450 W,超声处理时间20 min,pH 8.0,此条件下的水解度为19.11%-38.06%（酶用量0.5-3.5 U/g）。动力学分析表明,豌豆分离蛋白酶解过程中酶用量与底物浓度的比值与水解度服从lg对数线性关系模型。酶解物功能特性分析表明,酶解处理后的溶解度最大增加300%,酶解前、后的起泡性分别为13%和120%（增加8.3倍）,乳化性分别为32.1 m^2/g和55.3 m^2/g。上述分析表明,超声波辅助酶解法可作为一种改变豌豆分离蛋白功能特性及制备活性肽的有效技术。In this paper, pea protein isolate was hydrolyzed by ultrasonic-assisted enzymatic method. Kinetics of the protein hydrolyses using trypsin was established by measuring the degree of hydrolysis（DH） when varying ultrasound powder and treating time. Moreover, effects of enzyme variety and dosage on the degree of hydrolysis of pea protein isolate were also investigated. Results showed that trypsin was a more appropriate enzyme to hydrolyze pea protein isolate than others. The optimum conditions were as follows： ultrasonic power 450 W, ultrasonic time 20 min, pH 8. Under the conditions, the degree of hydrolysis ranged from 19.11 to 38.06% as trypsin concentrations increased from 0.5 to 3.5 U/g.Kinetics of the hydrolysis of pea protein isolate indicated a log-linear relation was established between the DH values at a definite time and the initial enzyme/substrate ratio. Functional properties of hydrolysates showed enzymatic treatment improved the solubility（more than 300%）, foam capacity（more than 8.3 times） and emulsifying capacity of the hydrolysates（55.3 m^2/g） as compared to the material（32.1m^2/g） without modification. The above results suggested potential use of ultrasound-assisted enzymatic hydrolysis for modifying the functional properties of pea protein isolate and preparing bioactive peptides from pea protein isolate.

关 键 词：超声波 酶解 豌豆分离蛋白 水解度 功能特性 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]