双酶法制备大米多肽的研究  

Study on The Preparation of Rice Peptides by Double Enzymatic Method

作　　者：顾杰瑞 刘可意 丁烽[1] 刘午若 文颖月 李丕武[1] GU Jierui;LIU Keyi;DING Feng;LIU Wuruo;WEN Yingyue;LI Piwu(State Key Laboratory of Biobased Materisls and Green Papermaking,Qilu University of Technology(Shandong Academy of Sciences),Shandong Ji’nan 250353,China)

机构地区：[1]齐鲁工业大学(山东省科学院)生物基材料与绿色造纸国家重点实验室,山东济南250353

出　　处：《饲料工业》2023年第20期80-85,共6页Feed Industry

基　　金：国家重点研发计划[2019YFC1905902];山东省重大科技创新工程[2020CXGC010603]。

摘　　要：试验以大米蛋白为原料,利用碱性蛋白酶和中性蛋白酶复合酶解的方法,结合超声处理技术,制备大米蛋白肽,并通过傅里叶变换红外光谱仪和氨基酸分析仪对产物性质进行分析。试验结果表明,大米蛋白经过复合酶解后,溶解度和溶液中短肽含量都有显著提高,产物的红外出峰位置与蛋白肽基本一致,具备多肽基本结构,并且产物具有8种必需氨基酸,氨基酸组成丰富,具有较高营养价值。Rice protein peptides were prepared by using alkaline protease and neutral protease complex en⁃zymatic solutions,combined with ultrasonic treatment technology,and the properties of the products were analyzed by Fourier infrared spectrometer and amino acid analyzer.The experimental results show that af⁃ter the rice protein is compounded,the solubility and the content of short peptides in the solution are sig⁃nificantly improved,the infrared peak position of the product is basically consistent with the protein pep⁃tide,has the basic structure of the polypeptide,and the product has eight kinds of amino acids neces⁃sary for the human body,and the amino acid com⁃position is abundant and has high nutritional value.

关 键 词：大米蛋白 中性蛋白酶 碱性蛋白酶 傅里叶变换红外光谱 氨基酸组成 

分 类 号：S816[农业科学—饲料科学]