基于胆酸盐吸附作用的藜麦蛋白质酶解工艺研究  

Study on the Enzymatic Hydrolysis Technology of Quinoa Protein Based on Cholate Adsorption

作　　者：徐霞 刘靖[1] 宋雨[1] 胡燕梅 黎丽 谭林凤 赵钢[1] 邹亮[1,2] XU Xia;LIU Jing;SONG Yu;HU Yan-mei;LI Li;TAN Lin-feng;ZHAO Gang;ZOU Liang(Key Laboratory of Coarse Cereal Processing,Ministry of Agriculture and Rural Affairs,Chengdu University,Chengdu 610106,China;Medicine College of Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学农业农村部杂粮加工重点实验室,四川成都610106 [2]成都大学医学院,四川成都610106

出　　处：《食品工业科技》2020年第15期192-197,共6页Science and Technology of Food Industry

基　　金：特色杂粮运动健康食品的加工技术集成及新产品开发(19ZDYF2746)。

摘　　要：以藜麦蛋白质为研究对象,研究具有胆酸盐吸附作用的生物活性肽酶解工艺。以水解度(Degree of Hydrolysis,DH)和胆酸盐吸附作用为指标综合评价,筛选酶解反应蛋白酶,进一步在单因素实验的基础上通过正交试验优化酶解工艺。结果表明,选用风味蛋白酶为最佳反应蛋白酶,最佳酶解工艺为p H7.0,底物浓度3%(w/v),酶解温度55℃,酶添加量6000 U/g,酶解时间2 h。此酶解条件下,水解度(DH)为38.22%±0.65%,酶解获得的活性肽吸附胆酸盐的量为(7.56±0.11)mg/m L,结果表明该酶解工艺稳定可行,可制备胆酸盐吸附作用较好的生物活性肽。The hydrolysis process of bioactive peptidase with cholate adsorption effect was investigated using quinoa protein as the research object.The degree of hydrolysis(DH)and cholate adsorption effect were adopted as the assessment criteria for screening of protease used for enzymatic hydrolysis reaction.Enzymatic hydrolysis process was further improved using orthogonal test based on single-factor experiment.Ultimately,the flavourzyme was used as the best reactive enzyme,and the optimum enzymatic hydrolysis process conditions were as follows:pH7.0,substrate concentration 3%(w/v),enzymatic hydrolysis temperature 55℃,enzyme addition amount 6000 U/g,and enzymatic hydrolysis time 2 h.DH was detected to be 38.22%±0.65%under these conditions,and the amount of cholate adsorbed by active peptide was(7.56±0.11)mg/m L.These results indicate that the enzymatic hydrolysis process is stable and feasible and can be used for preparation of bioactive peptides with better cholate adsorption.

关 键 词：藜麦蛋白质 风味蛋白酶 酶解工艺 生物活性肽 胆酸盐 吸附作用 

分 类 号：TS201.1[轻工技术与工程—食品科学]