玉米低聚肽制备条件优化  

Optimization of Preparation Conditions for Maize Oligopeptide

作　　者：李秋红 夏颖颖 崔强 孙学谦 李树 夏尚磊 LI Qiuhong;XIA Yingying;CUI Qiang;SUN Xueqian;LI Shu;XIA Shanglei(R&D Center of Shandong Xiwang Sugar Corporation,Co.,Ltd.,Zouping 256209;Shandong Corn Biological Processing and Recycling Economic Engineering Technology Research Center,Zouping 256209;Marine College,Shandong University,Weihai 264209)

机构地区：[1]山东西王糖业有限公司技术中心,邹平256209 [2]山东省玉米生物加工循环经济工程技术研究中心,邹平256209 [3]山东大学海洋学院,威海264209

出　　处：《食品工业》2023年第5期57-60,共4页The Food Industry

摘　　要：以玉米湿蛋白为原料,通过酸性蛋白酶水解制备玉米低聚肽。以水解度作为指标进行单因素试验和正交试验,对影响蛋白水解的因素(底物浓度、pH、加酶量、温度、周期)进行条件优化。结果显示,最佳酶解条件为底物浓度6%、p H 3.6、加酶量10%、温度50℃、反应周期28 h。在此条件下,玉米湿蛋白水解度为72.30%。试验结果为玉米低聚肽的工业化生产提供技术支持。The maize oligopeptide was prepared from maize wet protein by acid protease hydrolysis.The degree of hydrolysis was used as the index for single factor test and orthogonal experiment,and the factors affecting proteolysis(substrate concentration,pH,enzyme amount,temperature and period)were optimized.The results showed that the optimum conditions were substrate concentration 6%,pH 3.6,enzyme amount 10%,temperature 50℃,and reaction period 28 h.Under this condition,the degree of hydrolysate was 72.30%.The technical support for the industrial production of maize oligopeptide was provided.

关 键 词：湿蛋白 蛋白酶 低聚肽 优化 

分 类 号：TS201.2[轻工技术与工程—食品科学]