2种来源蛋白酶解物成分比较及应用研究  

Comparison and Application of Two Kinds of Protease Hydrolysates

作　　者：颜东方 姚思雯 许琦 李沛[1] 胥怀 郭甲[1] 廖辉 彭颖 YAN Dongfang;YAO Siwen;XU Qi;LI Pei;XU Huai;GUO Jia;LIAO Hui;PENG Ying(Angel Yeast CO.,Ltd.,Yichang 443003,China;College of Food Science&Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]安琪酵母股份有限公司,湖北宜昌443003 [2]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品科技》2021年第1期271-274,共4页Food Science and Technology

基　　金：2019年湖北省博士后创新岗位基金项目,国家自然科学基金项目(31571847)。

摘　　要：研究酵母蛋白酶解物和小麦蛋白酶解物的原料及其成分:2种来源的蛋白酶解物不仅均含有分子质量为180~1000 u的寡肽,含量分别占到总质量的88.52%和74.17%;还都含有17种左右的人体必需及药效氨基酸等,其中含量最高的氨基酸分别为谷氨酸(7.93%)和苯丙氨酸(2.57%)。将2种蛋白酶解物及甜味剂和果汁等制作成果味功能饮料,产品不仅具有较高的生理活性,还有较好的口感。By studying the raw materials and components of yeast protease hydrolysates and wheat protease hydrolysates,it is known that the protease hydrolysates from the two sources not only contain abundant oligopeptide with the molecular weight of 180~1000 u,but also account for 88.52% and 74.17% of the total weight respectively.They also contain about 17 essential and pharmacodynamic amino acids,among which the highest content are 7.93% glutamate and 2.57% phenylalanine.The fruity energy drink made of two kinds of protease hydrolysates,sweeteners and fruit juice has not only higher physiological activity,but also better taste.

关 键 词：酵母蛋白粉 小麦蛋白粉 蛋白酶解物 氨基酸 肽分布 果味功能饮料 感官评价 

分 类 号：TS201.2[轻工技术与工程—食品科学]