沙棘籽粕蛋白控制酶解富含精氨酸肽的工艺优化  

Optimization of Enzymatic Hydrolysis of Containing-Arginine Peptide from Seabuckthorn Seed Meal Protein

作　　者：欧阳道福 相欢 崔春[2] OUYANG Daofu;XIANG Huan;CUI Chun(Perfect(Guangdong)Daily Necessities Co.,Ltd.,Zhongshan 528400;College of Food Science and Engineering,South China University of Technology,Guangzhou 510640)

机构地区：[1]完美(广东)日用品有限公司,中山528400 [2]华南理工大学食品科学与工程学院,广州510640

出　　处：《食品工业》2021年第5期91-96,共6页The Food Industry

摘　　要：该试验旨在研究沙棘籽粕蛋白控制酶解制备富含精氨酸功能性肽的最优工艺。以蛋白质回收率和精氨酸含量为指标,利用单因素试验结合响应面模型优化出胰蛋白酶酶解最优工艺:pH 11,温度50℃,酶添加量0.18%。在此条件下,蛋白质回收率为88.75%,精氨酸含量为0.155 g/g。实际测得蛋白质回收率为88.01%,与模型预测值无显著性差异。氨基酸测定表明胰蛋白酶酶解产物中的精氨酸含量较高,达到16.50%,酶解产物几乎无苦味。The preparation of arginine-rich peptide from seabuckthorn seed protein was determined.With the indicator of protein recovery and arginine content,trypsin was selected as the following experimental enzymes for enzymatic hydrolysis.Combined with the single factor experiment and response surface model,the optimal hydrolysis process was determined with trypsin as the optimal enzyme as follows:pH 11,temperature 50℃and the enzyme amount 0.18%,respectively.Under this condition,the protein recovery rate was 88.75%,and arginine content was 0.155 g/g.The actual measured protein recovery was 88.01%,which was not significantly different from the predicted value.Amino acid determination showed that the content of arginine(16.5%)in the enzymatic hydrolysis products was higher,and the flavor was basically no bitterness.

关 键 词：精氨酸含量 胰蛋白酶 沙棘籽粕蛋白 酶解 功能性肽 

分 类 号：TS201.2[轻工技术与工程—食品科学]