酶法制备香菇多肽的研究  

Research of enzymatic preparation of lentinus edodes peptide

作　　者：宁庆鹏 王常青[1] 方甜[1] 李小凡[1] 陈彤[1] 白云云[1] 

机构地区：[1]山西大学生命科学学院,山西太原030006

出　　处：《食品工业科技》2016年第1期57-60,65,共5页Science and Technology of Food Industry

摘　　要：目的：为了使香菇蛋白更易被人体所吸收,提高香菇蛋白在人体内的利用率。方法：以香菇为原料,用酶法制备香菇多肽。实验以香菇多肽得率作为指标,比较了胃蛋白酶、3.350酸性蛋白酶、菠萝蛋白酶、木瓜蛋白酶等多种酶的酶解效果。结果：香菇多肽工艺的最佳制备条件为：加酶量3000 U/g,p H9.0,温度45℃,酶解时间4 h,在此条件下酶解得率为92.7%。G25凝胶层析色谱分析表明,香菇多肽分子量主要为1000~5000 u和〈1000 u两部分,其中分子量〈1000 u的寡肽的比例占总多肽的68.38%。香菇多肽的氨基酸分析可知,香菇多肽保留了蛋白的大部分营养物质。结论：胰蛋白酶的酶解效果最佳。在最佳酶解条件下,营养物质得到了充分的保留,所得香菇多肽多为寡肽,利于人体吸收。Objective： In order to make lentinus edodes protein easylier absorbed and improved the utilization of lentinus edodes protein in the body. Methods： With lentinus edodes as raw material,lentinus edodes prepared peptide by enzymatic method.The peptide yield was took as the index in the experiment,which had a comparison of the enzymatic hydrolysis＇ effect with pepsin,3.350 acid protease enzyme,pineapple proteinase,papain and a variety of other enzymes. Results： The best conditions of preparation for lentinus edodes peptide was enzyme quantity 3000 U / g,p H 9.0,temperature 45 ℃,enzymolysis time 4 h,and the enzymatic hydrolysis＇ yield was the92.7%.G25 gel chromatography analysis showed that the peptides＇ molecular weights were mainly two parts of1000 ~5000 u and 1000 u,the oligopeptide＇s proportion of molecular weight 1000 u accounted for 68.38% of total polypeptide.From the amino acid analysis of lentinus edodes peptide,it retained most of protein＇s nutrients.Conclusion： The effect of enzymatic hydrolysis with trypsin was the best. With the best condition,nutirents were adequately retained,most of lentinus edodes peptide was oligopeptide and can be absorbed well by human body.

关 键 词：香菇 胰蛋白酶 水解 多肽得率 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]