低苯丙氨酸山杏仁肽的制备  

Preparation of Low Phenylalanine Peptides from Apricot(Armeniaca sibirica) Kernel Protein

作　　者：李志刚[1] 张宇靖 张晨 光翠娥[1] LI Zhigang;ZHANG Yujing;ZHANG Chen;GUANG Cuie(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]食品科学与技术国家重点实验室江南大学

出　　处：《食品与生物技术学报》2019年第9期92-96,共5页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31201289);食品科学与技术国家重点实验室自由探索项目(SKLF-ZZB-201605)

摘　　要：为了制备低苯丙氨酸肽,山杏仁蛋白经Alcalase2.4L降解后,利用单因素和正交实验确定了外肽酶Flavourzyme 1000L的水解工艺。结果显示,在50℃、pH为7.5、添加量为3000U/g条件下处理2h水解度可达41.23%。添加10g/dL粉末活性炭,于35℃、pH2.0条件下吸附3h,浓缩干燥后经氨基酸分析,产物中苯丙氨酸质量分数大幅降低。所得产物可用于为苯丙酮尿症患者制备的特殊医学配方食品。In order to prepare low phenylalanine peptides from apricot(Armeniaca Sibirica) kernel,the protein was degraded by Alcalase2.4L and the hydrolysis by the exopeptidase Flavourzyme 1000L was determined by single factor and orthogonal tests.The optimal parameters were found to be hydrolysis temperature 50 ℃,pH 7.5,enzyme/substrate 3000 U/g and time 120 min,which resulted in a hydrolysis degree of 41.23 %.The absorption with 10 %(W/V) active carbon powder was conducted at 35 ℃,pH 2.0 for 3 h to remove phenylalanine.The amino acids analysis showed a significant decrease for the content of phenylalanine(0.712 mg/g) in the dried sample.The resulting product could be used to prepare special medicinal formula foods for phenylketonuria.

关 键 词：山杏仁蛋白 Flavourzyme1000L 低苯丙氨酸肽 苯丙酮尿症 

分 类 号：TS201.1[轻工技术与工程—食品科学]