核桃多肽制备酶解关键技术研究  

Study on the Key Technology of Enzymatic Hydrolysis for Preparation of Walnut Peptides

作　　者：李丽[1,2] 刘阳[1,2] 张帅[1] 周涵黎 王亚云[1,2] 吴娜[1,2] 阮金兰[1,2] 

机构地区：[1]武昌理工学院生命科学学院,生物多肽糖尿病药物湖北省协同创新中心,湖北武汉430223 [2]武汉工程大学化工与制药学院,湖北武汉430073

出　　处：《食品研究与开发》2016年第15期130-134,共5页Food Research and Development

基　　金：湖北省自然科学基金资助项目(2013CFB482);湖北省大学生创新训练项目(201312310012)

摘　　要：以核桃仁为原料,以水解度和对α-淀粉酶抑制率为评价指标,正交设计研究核桃蛋白酶解中相关的单酶水解、多酶水解、酶添加顺序、复合酶最佳配方等关键因子。结果表明,单酶对核桃蛋白的水解度大小依次为:碱性蛋白酶>中性蛋白酶≈酸性蛋白酶>胃蛋白酶>胰蛋白酶,而酶解产物对α-淀粉酶抑制率大小依次为:酸性蛋白酶>中性蛋白酶>碱性蛋白酶>胃蛋白酶>胰蛋白酶,并发现依次添加单酶比同时添加的效果更好。综合考虑,先加中性蛋白酶再加碱性蛋白酶的添加方式最佳,可使核桃蛋白水解度达到40%左右,同时还保证酶解产物对α-淀粉酶抑制率较大,可达到85.9%。Taking the walnut as raw material, degree of hydrolysis and the inhibition rate to a-amylase as index, the enzyme hydrolysis technology was studied about single-enzyme hydrolysis, multi-enzyme hydrolysis, sequence of adding enzyme and the best formula of multi-enzyme by orthogonal. The rank of hydrolysis rate of single-enzyme was： alkaline protease〉 neutral protease acidic protease〉 pepsin〉 trypsin, and inhibition rate of hydrolysates to a-amylase was in the order of： acid protease〉 neutral protease 〉 alkaline protease〉 pepsin〉 trypsin. The effects of multi-enzyme hydrolysis by adding enzymes in turn were better than that at the same time. Considing all, the alkaline protease and neutral protease was added in turn, the hydrolysis rate of walnut protein could reach about 40 %, and also keep a higher inhibition rate to a- amylase, which could up to 85.9 %.

关 键 词：核桃多肽 酶解 Α-淀粉酶 核桃 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]