热榨核桃粕蛋白活性肽的酶解制备工艺优化  

Optimization of enzymatic lysis of active peptide by hot-squeezed walnut meal protein

作　　者：于志鹏 张倩 YU Zhipeng;ZHANG Qian(College of Food Science and Engineering,Bohai University,Jinzhou 121013,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013

出　　处：《渤海大学学报（自然科学版）》2022年第3期203-208,共6页Journal of Bohai University:Natural Science Edition

基　　金：辽宁省教育厅重点攻关项目(No:LZ2020003)。

摘　　要：研究热榨核桃粕蛋白酶解制备活性肽的最佳工具酶及酶解条件.以新疆热榨核桃粕蛋白为原料,比较五种商业酶制备活性肽的水解效果,选取水解度最高的作为工具酶.采用单因素试验及响应面设计,优化酶解工艺.结果表明Alcalase酶为最佳工具酶,确定最佳酶解工艺参数:pH为9.4,温度为50℃,加酶量3.3%,酶解时间3 h.热榨核桃粕蛋白水解度为24.40%,实际值与预测值无显著性差异.本研究结果为新疆热榨核桃粕精深加工提供理论参考.The most appropriate tool enzyme and lysis conditions for the preparation of active peptide were studied.Xinjiang hot-squeezed walnut meal protein was used as raw material, the hydrolysis effect of five commercial proteases were compared, which of the highest hydrolysis was used as the most appropriate tool enzyme.The enzymatic lysis process was optimized by single-factor tests and response surface design.The results showed that Alcalase enzyme is the most appropriate tool enzyme for proteolysis of hot-squeezed walnut meal, and the best enzymatic process conditions were determined: pH is 9.4,temperature is 50 ℃,adding enzyme amount is 3.3%,and enzymatic lysis time is 3 h.The proteolysis degree of the hot-squeezed walnut meal was 24.40%,and the actual value of the hydrolysis degree was not significantly different from the predicted one.A theoretical reference was provided by this study for the deep processing of hot-squeezed walnut meal in Xinjiang.

关 键 词：核桃粕 酶解 活性肽 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]