玉米蛋白酶解产物对α-淀粉酶活性抑制研究  

Study on the inhibition of corn protein hydrolysates toα-amylase activity

作　　者：战旭梅[1] 祁兴普[1] 赖梦宇 刘萍[1] ZHAN Xu-mei;QI Xing-pu;LAI Meng-yu;LIU Ping(Jiangsu Agri-animal Husbandry Vocational College,Taizhou 225300,Jiangsu,China)

机构地区：[1]江苏农牧科技职业学院,江苏泰州225300

出　　处：《粮食与油脂》2021年第5期142-146,155,共6页Cereals & Oils

基　　金：泰州市科技支撑(农业)项目(TN201606);院级科研项目(NSFPT201725)。

摘　　要：以玉米蛋白粉为原料,采用碱性蛋白酶、复合风味蛋白酶、胰蛋白酶对玉米蛋白进行酶解,研究不同酶解条件下得到的酶解产物对α-淀粉酶活性的抑制作用。通过单因素和响应面方法对酶解条件进行优化。结果表明:在玉米浓缩蛋白粉稀释料液比1∶10(g/mL)、酶解时间3.0 h、酶添加量4000 U/g、pH 8.30、酶解温度45.5℃的条件下,酶解液对α-淀粉酶抑制率达到15.01%。Corn protein meal was hydrolyzed by alkaline protease,flavourzyme and trypsin,and the inhibition ofα-amylase activity by the hydrolysates under different conditions was studied.The conditions of enzymatic hydrolysis were optimized by single factor and response surface methods.The results showed that corn protein concentrate at a dilute material-to-liquid ratio of 1∶10(g/mL),the enzymatic hydrolysis time was 3.0 h,the enzyme addition was 4000 U/g,pH 8.30,and the enzymatic hydrolysis temperature was 45.5℃.Under the conditions,the inhibition rate of the enzyme hydrolysate onα-amylase reached 15.01%.

关 键 词：玉米蛋白 酶解 响应面试验 α-淀粉酶抑制率 

分 类 号：TS201.2[轻工技术与工程—食品科学]