玉米黄粉二步酶解制备高F值寡肽的工艺优化  

Optimization on Preparation of High Fischer Ratio Oligopeptides by Two-Step Enzymolysis from Corn Yellow Powder

作　　者：杨华青 侯威[1] 赵磊[1] 王成涛[1] 卢松 YANG Huaqing;HOU Wei;ZHAO Lei;WANG Chengtao;LU Song(Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing 100048,China;Neimenggu Fufeng Biotechnologies Co Ltd,Huhhot 010030,China)

机构地区：[1]北京工商大学北京食品营养与人类健康高精尖创新中心/北京市食品添加剂工程技术研究中心,北京100048 [2]内蒙古阜丰生物科技有限公司,内蒙古呼和浩特010030

出　　处：《食品科学技术学报》2019年第6期100-107,共8页Journal of Food Science and Technology

基　　金：国家重点研发计划项目(2016YFD0400802);北京市属高校高水平教师队伍建设支持计划项目(CIT&TCD201704042;IDHT20180506);北京市科技创新服务能力建设-科技成果转化提升计划项目(PXM2018-014213-000033);2019年基本科研经费资助项目(PXM2019-014213-000007);人才培养质量建设-一流专业建设资助项目(PXM2019-014213-000010)

摘　　要：研究玉米黄粉二步酶解制备高F值寡肽的影响因素,优化其工艺参数。结果表明,蛋白酶种类、酶添加量、料液比、pH值、酶解温度和酶解时间对玉米蛋白转化率和活性肽F值产生一定影响。经单因素实验和正交试验设计优化的初次酶解条件为碱性蛋白酶添加量12.5 kU/g (以玉米黄粉质量为基准)、pH值9.0、料液比(g/mL)1∶35,50℃反应3.0 h,此条件下蛋白转化率达到85.61%。以初次酶解液为原料,经单因素实验和正交试验优化的二次酶解条件为复合风味蛋白酶添加量2.7 kU/mL(以玉米黄粉初次酶解液体积为基准)、pH值7.0、酶解温度45℃、反应时间2.5 h。玉米黄粉经二步酶解、活性炭吸附后,样品寡肽得率为35%,F值达到28.30,分子质量为493.46~912.84 Da,高F值寡肽占总含量85%以上。研究结果旨在为玉米黄粉资源综合利用提供理论和技术指导。The effects of two-step enzymolysis of corn yellow powder on the preparation of high fischer ratio(F value) oligopeptides were studied. The results showed that the protease type, enzyme addition amount, solid-liquid ratio, pH, enzymatic temperature and reaction time had certain influences on the protein conversion rate and F value of active peptides. The primary enzymolysis conditions obtained by the single factor and orthogonal test optimization were as follows: alkaline protease amount 12.5 kU/g(based on corn yellow powder mass), pH 9.0, solid-liquid ratio 1∶35 g/mL, enzymatic temperature 50 ℃, and reaction time 3.0 h. The protein conversion rate reached 85.61%. Using first-step enzymatic solution as raw material, the conditions of secondary enzymolysis optimized by the single factor and orthogonal test were obtained as follows: complex flavor protease amount 2.7 kU/mL(based on volume of the first-step enzymatic solution), pH 7.0, enzymatic temperature 45 ℃, and reaction time 2.5 h. After two-step enzymolysis of corn yellow powder, the F value of the samples adsorbed by activated carbon reached 28.30, and the oligopeptide yield was 35%. The molecular weight of oligopeptides were between 493.46-912.84 Da and high fischer ratio oligopeptides made up more than 85%. It provides theoretical and technical guidance for the comprehensive utilization of corn yellow powder resources.

关 键 词：玉米黄粉 二步酶解 高F值寡肽 碱性蛋白酶 复合风味蛋白酶 

分 类 号：TS209[轻工技术与工程—食品科学] TQ936[轻工技术与工程—食品科学与工程]