双酶酶解杏仁蛋白制备杏仁肽工艺研究  

Study on Preparation of Almond Peptides by Enzymatic Hydrolysis of Almond Protein

作　　者：王琳[1] 李芳[2] 王文杰[1] 董聪[1] 路紫涵 孔令明[1] 

机构地区：[1]新疆农业大学,新疆乌鲁木齐830052 [2]新疆轻工职业技术学院,新疆乌鲁木齐830021

出　　处：《农产品加工（下）》2015年第9期24-26,29,共4页Farm Products Processing

基　　金：国家农业科技成果转化资金项目(2013GB2G400525)

摘　　要：以杏仁粕为原料,通过脱脂和提取蛋白处理后,进行复合酶解制备杏仁肽,在此过程中以水解度为指标,通过单因素试验及正交试验优化,确定最佳酶解工艺为木瓜蛋白酶和碱性蛋白酶比1∶2,p H值8,酶底比1%,底物质量分数2%,酶解温度50℃,在此条件下的杏仁蛋白水解度为23.6%。This experiment takes almond residue as raw material, after the treatment, the compound enzymatic hydrolysis of the almond peptide is carried out. In the process, the degree of hydrolysis is the index. By single factor and orthogonal experiment, the optimal enzymatic hydrolysis process is optimized. The ratio of papain to alkaline is 1 ： 2, the pH value is 8, the ratio of enzyme to substrate is 1%, the substrate concentration is 2%, and the enzymatic hydrolysis temperature is 50 ~C, under these conditions, the degree of hydrolysis of almond orotein is 23.6%.

关 键 词：杏仁粕 复合酶 酶解 水解度 杏仁肽 

分 类 号：TS201.2[轻工技术与工程—食品科学]