降胆固醇活性花生多肽制备工艺的研究  

Research on Preparation of Cholesterol Lowering Activity of Peanut Polypeptide

作　　者：宋玲钰 刘战伟 宗爱珍[1] 贾敏[1] 徐志祥[2] 徐同成[1] 刘振华[1] 杜方岭[1] 刘丽娜[1] SONG Ling-yu LIU Zhan-wei ZONG Ai-zhen JIA Min XU Zhi-xiang XU Tong-cheng LIU Zhen-hua DU Fang-ling LIU Li-na(Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Science/Shandong Provincial Key Laboratory of Agricultural Products Deep Processing, Jinan 250100, China College of Food Science and Engineering, Shandong Agricultural University, Taian 271000, China Jinan Chenghui-Shuangda Chemical Co. , Ltd. , Jinan 250101, China)

机构地区：[1]山东省农业科学院农产品研究所/山东省农产品精深加工技术重点实验室,济南250100 [2]山东农业大学食品科学与工程学院,山东泰安271000 [3]济南诚汇双达化工有限公司,济南250101

出　　处：《中国食物与营养》2016年第12期43-47,共5页Food and Nutrition in China

基　　金：国家“863”计划项目(项目编号:2013AA102206);山东省引进泰山学者海外特聘专家项目(项目编号:鲁财教[2012]45号)

摘　　要：以冷榨花生粕为原料,酶解制备具有降胆固醇活性的花生多肽。以体外结合胆酸盐的能力为指标,考察了酶的种类、温度、p H值、加酶量、酶解时间等因素对花生多肽降胆固醇活性的影响,确定最优蛋白酶为木瓜蛋白酶,通过正交试验的方法,确定了酶解花生粕制备降胆固醇活性花生多肽的最佳工艺条件为:温度50℃、p H 7.0、加酶量4 000 U/g底物、酶解时间4 h。We prepared polypeptide with high cholesterol reducing activity by using cold pressed peanut meal as raw material. With its binding bile salts as an indicator in vitro,the experiment studied the effects of types of enzymes,temperature,p H value,enzyme quantity and enzyme time on the activity of the cholesterol lowering activity of peanut peptides. The results showed that the optimal protease was the papaya protease. The optimum technological parameters were temperature 50℃,p H 7. 0,4 000 U / g substrate,and the hydrolysis time of4 h.

关 键 词：冷榨花生粕 酶解 花生多肽 降胆固醇活性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]