核桃雄花多肽酶解法制备工艺  

Preparation of Walnut Male Flower Polypeptide by Enzymolysis

作　　者：胡伯凯 何佳丽 耿阳阳 梁美 HU Bo-kai;HE Jia-li;GENG Yang-yang;LIANG Mei(Guizhou Institute of Walnut,Guiyang 550005,Guizhou,China;Guizhou Academy of Forestry,Guiyang 550005,Guizhou,China)

机构地区：[1]贵州省核桃研究所,贵州贵阳550005 [2]贵州省林业科学研究院,贵州贵阳550005

出　　处：《食品研究与开发》2023年第9期120-127,共8页Food Research and Development

基　　金：贵州省科技厅定向重点项目([2022]重点014);贵州省科技厅科学技术基金([2020]1Y145、[2020]1Y141);贵州省林业局林业科研项目([2020]10、[2015]12);贵州省科技创新人才团队([2020]5003)。

摘　　要：为优化核桃雄花多肽酶解法制备工艺,该试验以响应面法对核桃雄花多肽制备工艺进行研究。对中性蛋白酶、胃蛋白酶、木瓜蛋白酶、胰蛋白酶、碱性蛋白酶、菠萝蛋白酶和风味蛋白酶进行酶种类筛选及复配,以多肽得率为指标,通过单因素试验及响应面法研究复合酶添加总量、酶解时间、酶解温度、液料比对核桃雄花多肽得率的影响。结果表明,影响核桃雄花蛋白的多肽得率的因素顺序依次为酶解温度>酶解时间>复合酶添加总量>液料比。核桃雄花的最优酶解工艺为液料比8∶1(mL/g)、复合酶添加总量51 500 U/g(木瓜蛋白酶、风味蛋白酶、中性蛋白酶质量比为25∶6∶20)、酶解温度45℃、酶解时间3.0 h,实际多肽得率达到30.00%。Response surface methodology was employed to optimize the preparation of walnut male flower polypeptide by enzymolysis.Neutral protease,pepsin,papain,trypsin,alkaline protease,bromelain,and flavor protease were compounded for the enzymolysis.With the yield of polypeptide as an indicator,the effects of total addition of compound enzyme,enzymolysis time,enzymolysis temperature,and liquid-to-material ratio on the yield of polypeptide were studied by single factor test and response surface methodology.The results showed that the factors affecting the yield of polypeptide from walnut male flower protein followed the order of enzymolysis temperature>enzymolysis time>total addition of compound enzyme>liquid-to-material ratio.The enzymolysis process of walnut male flower was optimized as the liquid-to-material ratio of 8∶1(mL/g),the total addition of compound enzyme of 51500 U/g(the mass ratio of papain,flavor protease,and neutral protease at 25∶6∶20),and enzymolysis at 45℃for 3.0 h,under which the actual yield of polypeptide reached 30.00%.

关 键 词：核桃雄花 水解 复合酶酶解 多肽 响应面分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]