碱性蛋白酶水解萌动苦荞蛋白质的条件优化  

Optimization of Alkaline Protease Hydrolysis of Germinating Tartary Buckwheat Protein

作　　者：甘国超 蔡利 钟海霞 陈治光 徐宇航 GAN Guochao;CAI Li;ZHONG Haixia;CHEN Zhiguang;XU Yuhang(College of Agricultural Sciences,Xichang University,Xichang 615013,China;Panxi Crops Research and Utilization Key Laboratory of Sichuan Province,Xichang University,Xichang 615013,China)

机构地区：[1]西昌学院农业科学学院,四川西昌615013 [2]西昌学院攀西特色作物研究与利用四川省重点实验室,四川西昌615013

出　　处：《食品安全导刊》2024年第13期135-137,共3页China Food Safety Magazine

基　　金：四川省重点实验室项目“苦荞米抗性淀粉的影响因素及机理研究”(SZ22ZZ01);西昌学院科研项目“苦荞脂质分解相关酶的结构和酶活性特征研究”(YBZ202212)。

摘　　要：以萌动苦荞蛋白质和碱性蛋白酶为试验材料,通过单因素和正交试验研究碱性蛋白酶水解萌动苦荞蛋白质过程中温度、pH值、加酶量对水解效果的影响。结果表明,碱性蛋白酶水解萌动苦荞蛋白质的最佳条件为控制水解温度45℃、pH值10、加酶量2000 U·g^(-1)、水解120 min,该条件下水解度为20.13%。The effects of temperature,pH and enzyme addition on the hydrolysis of germinating tartary buckwheat protein by alkaline protease were studied by single factor and orthogonal experiments.The results showed that the optimal conditions for alkaline protease to hydrolyze the germinating tartary buckwheat protein were controlled by controlling the hydrolysis temperature of 45℃,pH 10,enzyme dosage of 2000 U·g^(-1),and hydrolysis for 120 min,and the degree of hydrolysis was 20.13%.

关 键 词：苦荞麦 萌动苦荞蛋白质 碱性蛋白酶 水解 

分 类 号：TS201.21[轻工技术与工程—食品科学]