碱性蛋白酶酶解藜麦芽制备多肽工艺的研究  

Study on preparation of peptides from Quinoa malt by alkaline protease

作　　者：郝晓华 郑凯南 刘可心 HAO Xiaohua;ZHENG Kainan;LIU Kexin(The Biology Department of Xinzhou Teachers Unversity,Xinzhou,Shanxi Province 034300,China)

机构地区：[1]忻州师范学院生物系,山西忻州034300

出　　处：《中国饲料》2022年第9期104-107,112,共5页China Feed

摘　　要：为寻找开发藜麦蛋白,提高藜麦应用价值的最佳条件,本研究以白藜麦芽为原料,采用正交试验法优化碱性蛋白酶酶解藜麦芽制备多肽的最佳工艺条件。以碱性蛋白酶添加量、酶解pH、酶解时间、酶解温度和底物浓度这5个因素进行单因素试验,再通过正交试验分析,获得制备多肽的最佳酶解条件为:加酶量2000 U/g,酶解pH 10.0,酶解温度50℃,酶解时间3 h,底物浓度9%,在此条件下进行的验证试验,多肽含量达(0.4105±0.0021)mg/mL,表明该工艺稳定、可行,具有较高的应用价值。In order to find the best conditions for the development of Quinoa protein and improve the application value of Quinoa,this study used white Quinoa sprout as the raw material and optimize the best technological conditions for preparing peptides from Quinoaa sprouts by alkaline protease by orthogonal test.Single factor experiments were carried out based on the five factors of alkaline protease addition,pH,hydrolysis time,hydrolysis temperature and substrate concentration,and then through the analysis of orthogonal experiments,the best enzymolysis conditions for preparing peptides were obtained as follows:The amount of enzyme added was 2000 U/g,the pH of enzyme digestion was 10.0,the temperature of digestion was 50℃,the digestion time was 3 hours,and the substrate concentration was 9%.The verification test carried out under these conditions showed that the peptide content reached(0.4105±0.0021)mg/mL,so the process was stable and feasible,and had high application value.

关 键 词：藜麦 酶解 多肽 单因素试验 正交设计 

分 类 号：S816.5[农业科学—饲料科学]