响应面法优化豆粕肽制备工艺  

Optimization of Preparation Technology of Soybean Meal Peptides by Response Surface Methodology

作　　者：刘静波[1,2] 王子秦 于一丁 张婷[1,2] 刘博群 Liu Jingbo;Wang Ziqin;Yu Yiding;Zhang Ting;Liu Boqun(Jilin Provincial Key Laboratory of Nutrition and Functional Food,Jilin University,Changchun 130062;College of Food Science and Engineering,Jilin University,Changchun 130062)

机构地区：[1]吉林大学吉林省营养与功能重点实验室,长春130062 [2]吉林大学食品科学与工程学院,长春130062

出　　处：《中国食品学报》2021年第8期216-223,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：吉林省科技发展计划项目(20170204021NY,20200801030GH)。

摘　　要：以豆粕为原料,从酶的筛选入手,考察中性蛋白酶、复合风味蛋白酶、木瓜蛋白酶、胰蛋白酶、胃蛋白酶对豆粕肽得率的影响差异,通过单因素实验和响应面试验优化制备工艺。结果表明:以复合风味蛋白酶为酶解酶,酶解温度50℃,酶解pH 6.5,酶解时间7 h,加酶量1%,底物质量浓度4 g/100 mL,可以制备得率较高【(12.42±0.06)%】且口感更优的豆粕肽。本研究结果为豆粕资源开发及功能性肽产品的应用奠定了理论基础。In this study,soybean meal was used as a raw material to investigate the differences in yield of soybean meal peptides from neutral protease,complex flavor protease,papain,trypsin,and pepsin.The preparation process was optimized by the single factor test and the response surface test.The outcome showed that the compound flavor protease was used as the enzymatic hydrolyzing enzyme,the enzymatic hydrolysis temperature was 50℃,the enzymatic hydrolysis pH was 6.5,the enzymatic hydrolysis time was 7 h,the amount of enzyme added was 1%,and the substrate concentration was 4 g/100 mL.Under these conditions,the yield of polypeptides could reach(12.42±0.06)%.And the soybean meal peptides had better textures.The results of this study provide a good foundation for the utilization of soybean protein and further application of functional peptides.

关 键 词：大豆粕 复合风味蛋白酶 豆粕肽得率 响应面 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS229[轻工技术与工程—食品科学与工程]