蛋清粉酶解制备蛋清肽工艺优化研究  

Optimization of Production of Egg White Protein Peptides by Enzyme Hydrolysis

作　　者：蔡成岗[1,2,3] 沙如意[1,2,3] 朱瑞瑜[1,2,3] 平丽娟[1,2,3] 毛建卫[1,2,3] 

机构地区：[1]浙江科技学院生物与化学工程学院,浙江杭州310023 [2]浙江省农产品化学与生物加工技术重点实验室,浙江杭州310023 [3]浙江省农业生物资源生化制造协同创新中心,浙江杭州310023

出　　处：《食品与发酵科技》2015年第5期43-46,107,共5页Food and Fermentation Science & Technology

基　　金：浙江省科技厅重大科技攻关项目(2013C02007);浙江科技学院科研启动基金项目资助(F501103C01;F702103E03)

摘　　要：筛选了用于酶解蛋清粉的蛋白酶,并对碱性蛋白酶酶解蛋清制备活性肽的最佳工艺条件进行了优化。单因素试验结果表明酶解温度50℃、酶解p H值9.5和10%的底物浓度可以获得较佳的酶解产物抗氧化活性,正交试验表明,p H值9.5,底物浓度10%和反应温度50℃,酶解产物清除DPPH自由基能力最强;在p H值10.5,底物浓度5%和反应温度50℃时,酶解产物具有最佳的还原力0.514。基质辅助激光解析串联飞行时间质谱对酶解产物多肽分析结果表明,蛋清肽的分子量集中在2100-5000。The enzymes used for egg white protein hydrolysis were screened and the conditions of egg white protein hydrolysis by alkali protease were optimized. The results indicated that the alkali protease was the optimal enzyme for egg white protein hydrolysis, the single factor design and orthogonal experiments showed that the reaction temperature of 50℃, the buffer solution p H value of 9.5 and 10% substrate were the better conditions for the DPPH radical scavenging. The orthogonal experiments showed that the optimal conditions of the alkali protease hydrolysis were of 50℃, p H 10.5and 5% substrate concentration. The molecular weights of the egg white protein hydrolysates were from 2100 to 5000 by matrix assisted laser resolution tandem time-of-flight mass spectrometry analysis.

关 键 词：蛋清粉 酶解 活性肽 条件优化 基质辅助激光解析串联飞行时间质谱 

分 类 号：TS253.9[轻工技术与工程—农产品加工及贮藏工程]