酶解花生蛋白制备功能性短肽条件优化研究.PDFVIP

※工艺技术 食品科学 2010, Vol. 31, No. 18 31 1 1 1 1 2 2 2 范远景 ，孟凡莉 ，易苗苗 ，高海成 ，陈 伟 ，张华传 ，陈苏霞 (1.合肥工业大学生物与食品工程学院，安徽 合肥 230009 ；2.安徽凯利粮油食品有限公司，安徽 合肥 231600) 为优化Alcalase 蛋白酶酶解花生蛋白制备功能性多肽的工艺条件，采用响应面分析法，以水解度、短肽 得率为响应值，研究温度、pH 值、底物质量分数、酶底比对制备功能性多肽工艺的影响。综合考虑成本和工艺 要求等问题，最终确定酶解花生蛋白制备功能性多肽的工艺条件为温度 55 ℃、pH8.4 、底物质量分数4.31% 、酶 底比 3.39%、时间4h 。该条件下水解度(DH)及三氯乙酸可溶性氮溶解指数(TCA-NSI)分别为 23.40% 和 74.88% ，与 理论值的相对误差在 0.5% 以内，优化工艺稳定，DH 及 TSA-NSI 较高，实验结果与模型预测值相符。 花生蛋白；功能性多肽；酶解；响应面分析法 Optimization of Enzymatic Hydrolysis Conditions for Preparing Functional Polypeptide from Peanut Protein 1 1 1 1 2 2 2 FAN Yuan-jing ，MENG Fan-li ，YI Miao-miao ，GAO Hai-cheng ，CHEN Wei ，ZHANG Hua-chuan ，CHEN Su-xia (1. School of Biotechnology and Food Engineeing, Hefei University of Technology, Hefei 230009, China； 2. Anhui Kaili Cereals, Oils and Foodstuffs Co. Ltd., Hefei 231600, China) Abstract ：In the present study, alkaline protease hydrolysis was used for the preparation of functional polypeptides from peanut protein. In order to optimize the enzymatic hydrolysis of peanut protein, the effects of temperature, pH, substrate concentration, enzyme amount on degree of hydrolysis (DH) and trichloroacetic acid nitrogen solubility index (TCA-NSI) were explored using response surface methodology. The optimal conditions for achieving both high DH and TCA-NSI were found to be hydrolysis temperature of 55 ℃, pH 8.4, substrate concentration of 4.31%, protease amount of 3.39% and hydrolysis time of 4 h. Under these optimal conditions, a DH of 23.40 and a TCA-NSI of 74.88% were obtained. The experimental values were consistent with