双酶水解制备植物蛋白活性多肽工艺优化-食品科学.PDFVIP

22 2011, Vol. 32, 增刊2 食品科学 ※生物工程 1 2, 2 2 2 郑丰杰 ，高 云 * ，牟明峰 ，贺 娜 ，宫 关 (1.鄂东职业技术学院，湖北 黄州 438000 ；2.辽宁科技大学化学工程学院，辽宁 鞍山 114051) 以水解度为考察指标，筛选不同酶对蛋白水解，优化双酶水解植物蛋白活性多肽制备工艺。以大豆蛋白 和玉米蛋白为主要原料，配制大豆玉米分离蛋白溶液，经预处理后，分别用风味蛋白酶、复合蛋白酶、中性蛋 白酶、木瓜蛋白酶、菠萝蛋白酶水解，通过测定水解度，确定用风味蛋白酶、复合蛋白酶、中性蛋白酶 3 种酶 4 分别进行双酶水解测定。确定 3 组双酶水解方案，经过 L9(3 )正交试验，结果表明双酶水解法可以使水解度有很大 提高。最佳水解条件为大豆玉米分离蛋白溶液质量浓度 2.0g/100mL 、风味蛋白酶:复合蛋白酶 1:1、pH7.0 、水解 时间 8h ，此条件下水解度可以达到75.14% 。 大豆蛋白；玉米蛋白；双酶水解；植物蛋白；多肽 Optimal Preparation Process of Active Polypeptide from Plant Protein by Dual Enzyme Hydrolysis 1 2, 2 2 2 ZHENG Feng-jie ，GAO Yun *，MU Ming-feng ，HE Na ，GONG Guan (1. Edong Institute of Vocation and Technology, Huangzhou 438000, China ； 2. College of Chemical Engineering, University of Science and Technology Liaoning, Anshan 114051, China) Abstract: The polypeptide from soybean or corn protein was prepared by enzymatic hydrolysis. In this article, soybean or corn protein isolate was used as the substrate to explore optimal preparation process parameters such as the substrate concentration, hydrolysis temperature, pre-treatment using compound protease, flavor protease, neutral protease, papaya protease and pineapple protease by orthogonal tests. Results indicated that dual enzyme hydrolysis could greatly improve the degree of hydrolysis. The optimal hydrolysis process parameters were substrate concentration of 2g/100 mL, dual enzyme including compound protease and flavor protease with a ratio of 1:1, hydrolysis pH of 7.0 and hydrolysis time of 8 h. Under the optimal h