双酶法提取甜瓜籽多肽的工艺研究  

Study on Extraction Technology of Melon Seed Peptides by Dual-enzymatic Hydrolysis

作　　者：王思琪 傅晶依 丁修庆 刘佳鑫 赵珺 WANG Si-qi;FU Jing-yi;DING Xiu-qing;LIU Jia-xin;ZHAO Jun(College of Food Science and Engineering,Changchun University,Changchun 130022,Jilin,China)

机构地区：[1]长春大学食品科学与工程学院,吉林长春130022

出　　处：《食品研究与开发》2020年第8期94-99,共6页Food Research and Development

基　　金：长春大学与吉林大学联合培养“协同培养”项目。

摘　　要：以甜瓜籽为原料,水解度为考察指标,采用胰蛋白酶和碱性蛋白酶双酶协同酶解法制备甜瓜籽多肽。通过单因素试验和响应面设计试验对酶解条件进行优化,结果表明:酶解的最佳工艺条件为底物浓度为3%、加酶量为4%、酶解时间为180 min、酶解温度为50℃、pH值为8、双酶质量比为6∶4,水解度达到最大值13.85%。Melon seeds was used as raw materials,and taking the degree of hydrolysis as an index,trypsin and alkaline protease were used to prepare the melon seed polypeptide.The single-factor test and response surface design test were used to optimize the enzymolysis conditions.The results showed that the best conditions for enzymolysis were found to be:substrate concentration 3%;enzyme amount 4%;hydrolysis time 180 min;hydrolysis temperature 50℃;pH 8 and dual-enzymatic mass ratio 6∶4.The degree of hydrolysis reached a maximum of 13.85%.

关 键 词：甜瓜籽 多肽 双酶酶解 水解度 工艺优化 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS209[轻工技术与工程—食品科学与工程]