麦胚蛋白的提取及其酶解制备多肽工艺参数优化  

Process parameter optimization of extraction of wheat germ protein and hydrolysis preparation of polypeptides

作　　者：曾祺 郑安娜 张志国 ZENG Qi;ZHEN An-na;ZHANG Zhi-Guo(College of Food Science and Engineering,Qilu University of Technology,Jinan 250353,Shandong,China)

机构地区：[1]齐鲁工业大学食品科学与工程学院

出　　处：《粮食与油脂》2019年第6期20-24,共5页Cereals & Oils

摘　　要：研究以碱提后等电点沉淀的方法提取麦胚蛋白,以蛋白得率为标准,利用单因素结合正交试验优化提取工艺参数。试验结果表明:在料液比1∶16(g/mL)、提取温度60℃、pH为10的条件下,麦胚蛋白的得率达35.4%。利用所得麦胚蛋白制备多肽,以蛋白水解度为标准,筛选出最佳工艺酶为碱性蛋白酶,利用单因素结合正交试验优化酶解制备多肽的工艺条件,结果表明:在加酶量15 000 U/g、酶解温度60℃、pH8.5、底物质量浓度5%的条件下,麦胚蛋白的水解度达到33.64%。The wheat germ protein was prepared by alkaline extraction and subsequent isoelectric precipitation,and the process parameters were optimized by single factor experiment and orthogonal experiment based on yield of wheat germ protein.Results showed that the optimum extraction conditions were as follows:solid-liquid ratio 1∶16(g/mL),temperature 60℃,pH 10.The yield of wheat germ protein was up to 35.4%.Polypeptides were prepared with wheat germ protein,and alkaline protease was selected as the optimal process enzyme based on protein hydrolysis(DH).The process conditions of preparing polypeptides were optimized by single factor experiment and orthogonal experiment.Results showed that the optimum conditions were as follows:enzyme amount 15 000 U/g,temperature 60℃,pH 8.5,substrate concentration 5%.The DH of wheat germ protein was up to 33.64%.

关 键 词：小麦胚芽 麦胚蛋白 等电点沉淀 酶解 多肽 

分 类 号：TS201.21[轻工技术与工程—食品科学]