低苯丙氨酸花生肽混合物的制备  

Preparation of low phenylalanine peptides mixture from peanut protein

作　　者：李志刚[1] 光翠娥[1,2] 干建平 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]黄冈师范学院经济林木种质改良与资源综合利用湖北省重点实验室&大别山特色资源开发湖北省协同创新中心,湖北黄冈438000

出　　处：《食品与机械》2017年第11期184-189,共6页Food and Machinery

基　　金：经济林木种质改良与资源综合利用湖北省重点实验室&大别山特色资源开发湖北省协同创新中心联合开放基金项目(编号:2017AW01);国家自然科学基金项目(编号:31201289)

摘　　要：为了制备适合开发低苯丙氨酸特膳食品的原料,花生蛋白经碱性蛋白酶Alcalase2.4L及木瓜蛋白酶降解后,通过单因素及正交试验分别确定了风味蛋白酶Flavourzyme水解及活性炭吸附工艺。结果显示,在50℃,pH 6.5及添加3 500U/g风味蛋白酶水解5h,水解所得游离苯丙氨酸可达28.65mg/100mL。添加7g/100g活性炭,于35℃、pH 3.0条件下吸附2.5h,苯丙氨酸去除率可达98.64%。经氨基酸及分子量分析显示,产物中苯丙氨酸含量大幅下降(0.61mg/100mL),主要为600Da以下的寡肽和游离氨基酸,适合将来为苯丙酮尿症患者制备特殊医学配方食品。In order to prepare original material for developing low phenylalanine special food, the peanut protein was degraded by Alea- lase2.4L and papain, the hydrolysis by Flavourzyme and the removal of phenylalanine by activated carbon were determined by signal and orthogonal tests separately. The optimal parameters were found to be hydrolysis temperature 50 ℃, pH 6.5, enzyme/substrate 3 500 U/g and time 5 h, which resulted in a content of free phenylalanine of 28.65 mg/100 mL in hydrolysates. The removal of phenylalanine with 7 g/100 g activated carbon powder was conducted at 35 ℃, pH 3.0 for 2.5 h and the removal rate of phenylalanine could reach 98.64% under these parameters. The amino acids and molecular weight analysis showed a significant decrease for the content of phen ylalanine （0.61 mg/100 mid and the 600 Da, mainly including oligopeptides suiting product could be used to weight was blow and free amino acids. The re special medical formula foods in the future.

关 键 词：花生蛋白 FLAVOURZYME 活性炭 苯丙酮尿症 低苯丙氨酸肽混合物 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]