酶法制备蛋清蛋白肽工艺条件研究  

Enzymatic preparation conditions of egg white protein peptide

作　　者：郑玮 付雪 钱方[1] 牟光庆[1] ZHENG Wei;FU Xue;QIAN Fang;MU Guang-qing(College of Food Science, Dalian Polytechnic University, Dalian 116034;Dalian Zhangzidao Tongyuan Food Co., Ltd., Dalian 116034)

机构地区：[1]大连工业大学食品学院,大连116034 [2]大连獐子岛通远食品有限公司,大连116034

出　　处：《食品科技》2017年第12期257-260,共4页Food Science and Technology

基　　金：辽宁省自然科学基金项目(201602053);"十二五"国家科技支撑计划项目(2013BAD18B04);国家自然科学基金项目(31501513;31571813);国家海洋食品工程技术研究中心项目(2012FU125X03);辽宁省高等学校重大科技平台项目(辽教发[2011]191号)

摘　　要：蛋清蛋白经酶解产生生物活性肽,能改善其功能特性和降低过敏原性,为鸡蛋深加工开辟了一条新途径。为提高蛋清利用率,研究用蛋清粉制备蛋清蛋白肽。比较4种蛋白酶(不同来源、酶切位点、作用p H值),优选出碱性蛋白酶水解能力好。通过单因素分析和正交试验,确定蛋清蛋白肽制备的工艺条件:蛋清蛋白1.0%、加酶量11.0 k U/g蛋白、p H10.5、62℃、水解3.0 h时,蛋清蛋白水解度为82.40%。The bioactive peptides produced by enzymatic hydrolysis of egg white proteins could improve the functional characteristics and reduce the allergenicity, which explored a new way of deep processing of eggs. In order to increase the utilization rate of the egg white, the technological conditions for enzymatic hydrolysis of egg white were studied. Four kinds of protease（different sources, digestion sites, the p H value） were prepared to choose the alkaline protease with the best enzyme hydrolysis ability. The singlefactor experiment and orthogonal experiment were used to determine the optimum preparation condition of egg white protein peptides was 1%（w/v） egg white protein, enzyme addition 11.0 k U/g protein, p H 10.5, 62 ℃, hydrolysis 3.0 h. The hydrolysis degree of egg white protein was 82.40% under the suitable hydrolysis condition.

关 键 词：蛋清蛋白 蛋白酶 水解 蛋白肽 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]