胰蛋白酶水解制备菠菜叶蛋白多肽的工艺研究  

Research on the Preparation Tchnology for Protein Polypeptide of Spinach Leaf with Trypsin Hydrolysis

作　　者：梁丽琴[1] 催林栋 段江燕[1] 

机构地区：[1]山西师范大学生命科学学院,山西临汾041000

出　　处：《山西师范大学学报（自然科学版）》2016年第2期72-75,共4页Journal of Shanxi Normal University(Natural Science Edition)

摘　　要：本文以脱脂干菠菜叶为原料,用胰蛋白酶水解制备菠菜叶蛋白多肽.研究了酶解温度、时间、p H值及酶-底物浓度比(E/S%)对菠菜叶蛋白多肽制备率的影响,结果表明,温度37℃,时间14 h,p H 8.5,酶-底物浓度比2.2%为胰蛋白酶的最佳水解条件.在此条件下,菠菜叶蛋白多肽的制备率可达86%.In this paper,the preparation technology for protein polypeptide of spinach leaf with trypsin hydrolysis was reseached,and the dry spinach leaves were used to be the raw material of this experiment. The effects of hydrolysis temperature,hydrolysis time,pH value and the E / S were studied. The results showed that hydrolysis temperature 37℃,pH 9. 5,hydrolysis time 14 h,pH 8. 5 and the E/S 2. 2 % were the best hydrolysis conditions of trypsin. Under these conditions,the preparation rate of spinach leaf protein polypeptide reached as high as 86 %.

关 键 词：胰蛋白酶 水解 制备 叶蛋白 

分 类 号：Q946.1[生物学—植物学] Q599