多酶分步水解法制备菜籽多肽工艺的研究  

Research on Preparation of Rapeseed Polypeptide by Multi Enzyme Step-by-step Hydrolysis

作　　者：周桐 高盼 王澍[3,4] 周力 胡传荣 何东平 ZHOU Tong;GAO Pan;WANG Shu;ZHOU Li;HU Chuan-rong;HE Dong-ping(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan,Hubei 430023,China;Key Laboratory for Deep Processing of Major Grain and Oil(Wuhan Polytechnic University)of Ministry of Education in China,Wuhan,Hubei 430023,China;Key Laboratory of Edible Oil Quality and Safety for State Market Regulation,Wuhan,Hubei 430012,China;Wuhan Institute for Food and Cosmetic Control,Wuhan,Hubei 430012,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]大宗粮油精深加工教育部重点实验室,湖北武汉430023 [3]国家市场监管重点实验室(食用油质量与安全),湖北武汉430012 [4]武汉食品化妆品检验所,湖北武汉430012

出　　处：《粮油食品科技》2022年第3期81-89,共9页Science and Technology of Cereals,Oils and Foods

基　　金：大宗粮油精深加工教育部重点实验室开放课题(DZLY202101)。

摘　　要：采用多种酶对菜籽蛋白进行分步水解制备菜籽多肽。以菜籽蛋白为原料,在水解温度、水解时间、pH值和酶添加量四个单因素实验的基础上,采用响应面法优化菜籽蛋白水解条件。结果表明,一次水解最优实验条件为反应温度55.5℃、水解时间90 min、反应p H 10.5、加酶量10400 U/g,该条件下水解度为31.64%。使用复合风味蛋白酶进行二次水解,水解120 min时可有效脱除苦味,水解度达到38%以上。提高了菜籽多肽的提取率,得到了脱苦效果好的菜籽多肽。In this experiment,a multi-enzyme method was used to prepare rapeseed peptides by stepwise hydrolysis of rapeseed proteins.Based on four single-factor experiments of hydrolysis temperature,hydrolysis time,pH value and enzyme addition,the response surface methodology was used to optimize the hydrolysis conditions of rapeseed proteins.The results showed that the optimal experimental conditions were 55.5℃of temperature,90 min of hydrolysis time,10.5 of pH,and 10400 U/g of enzyme addition.The hydrolysis degree was 31.64% under these conditions.The second hydrolysis was carried out by using compound flavor protease.The debittering effect of rapeseed peptide was remarkable,and the hydrolysis degree reached more than 38%after 120 min of hydrolysis time.This experiment improved the extraction rate of rapeseed peptides and obtained rapeseed peptides with good debittering effect.

关 键 词：菜籽多肽 复合蛋白酶 二次水解 菜籽蛋白 水解度 

分 类 号：TS201.1[轻工技术与工程—食品科学]