不同工艺条件对芝麻蛋白酶解效率的影响  

Effect of enzymatic efficiency of sesame protein by different process conditions

作　　者：郭莹莹[1] 窦丽雪 郝梦圆 董田田[1] 王聪[1] 隋晓[1] 

机构地区：[1]青岛大学生命科学学院,青岛266071

出　　处：《食品安全质量检测学报》2015年第6期2109-2114,共6页Journal of Food Safety and Quality

基　　金：青岛市科技计划基础研究项目(13-1-4-137-jch)~~

摘　　要：目的研究不同酶解工艺条件对芝麻蛋白酶解效率的影响。方法采用碱性蛋白酶和木瓜蛋白酶对芝麻蛋白进行单酶、双酶同步、双酶分步酶解,以水解度为指标对酶解效率进行分析。结果酶解效率最高的工艺参数为:碱性蛋白酶的加酶量为2667 U/g,温度65℃,pH为9,酶解时间为2 h;木瓜蛋白酶的加酶量为1333U/g,温度60℃,pH为7,酶解时间为2 h,得到的最大水解度为27.12%。在底物浓度为0.005 g/mL和加酶顺序为先碱性蛋白酶后木瓜蛋白酶的条件下,酶解效率达到最大值。结论双酶分步酶解的效率要高于单酶酶解和双酶同步酶解,酶的加入顺序和酶解参数也显著影响酶解效率。ABSTRACT:Objective The effect on enzymatic efficiency of sesame protein by different process conditions was studied. Methods The sesame protein was enzymatic hydrolyzed with protease alkaline and papain in different ways, such as single-enzyme hydrolysis, one-step double-enzyme hydrolysis and stepwise double-enzyme hydrolysis. The degree of hydrolysis (DH) were measured to comparatively study sesame protein enzymolysis in different enzymatic hydrolysis way. Results A maximum DH of 27.12%was obtained by optimized sequential hydrolysis for 2.0h using protease alkaline 2667 U/g at 65 ℃ and pH 9.0 with 0.005 g/ mL substrate concentration and followed by 2.0h using papain1333 U/g at 60℃and pH 7.0.At the substrate concentration of 0.005 g/mL and the enzyme addition order of the alkaline protease subsequently the papain, the enzymatic hydrolysis efficiency was the maximum. Conclusion It showed that the stepwise double-enzyme hydrolysis was superior to single-enzyme hydrolysis and one-step double-enzyme hydrolysis, and there was an obvious relation between hydrolysis process conditions of sesame protein and the order of adding enzymes.

关 键 词：芝麻 蛋白 双酶酶解 水解度 

分 类 号：TS201.2[轻工技术与工程—食品科学]