小麦蛋白酶解制备活性多肽的研究-食品科学.PDF

388 2008, Vol. 29, No. 09 食品科学 ※生物工程 1,2 2 2 王岁楼 ，祝红蕾 ，张 栋 (1. 中国药科大学食品科学与安全系，江苏南京 210009 ；2.郑州轻工业学院食品与生物工程系，河南郑州 450002) 分别采用胃蛋白酶、酸性蛋白酶、木瓜蛋白酶、胰蛋白酶水解小麦蛋白，实验结果表明，胃蛋白酶作 用效果最好。以水解度(DH) 和得率为指标，对底物浓度、胃蛋白酶浓度、反应温度、反应时间和反应体系pH 值等影响因素进行了单因素试验，在此基础上通过正交试验最终确定了酶解小麦蛋白的最佳条件为：底物浓度 10%、E/S 7% 、温度35 ℃、时间3h 、pH2.0 ，在此条件下蛋白质水解度为4.62% 、产物得率为50.64% 。利用 SDS- 聚丙烯酰胺凝胶电泳分析小麦蛋白的水解产物，实验结果表明，所有水解产物的分子量均小于7.0kD ，其中 大多数处于4.1 ～1.4kD，说明小麦蛋白已被水解成多肽。 小麦蛋白；酶解；活性多肽；SDS-聚丙烯酰胺凝胶电泳 Enzymatic Preparation of Active Polypeptide from Wheat Protein 1,2 2 2 WANG Sui-lou ，ZHU Hong-lei ，ZHANG Dong (1.Department of Food Science and Safety, China Pharmaceutical University, Nanjing 210009, China ；2.Department of Food and Biology Engineering, Zhengzhou Institute of Light Industry, Zhengzhou 450002, China) Abstract ：Wheat protein was hydrolyzed respectively with pepsin, acid proteinase, papain, trypsin. The results showed that the effect of pepsin is the best. The effects of the substrate concentration (S), enzyme concentration (E), reaction temperature (T), reaction time (t) and pH value on the degree of hydrolysis (DH) and polypeptides yields were studied by single factor tests. The optimal conditions are determined by orthogonal tests as follows: substrate concentration10%, enzyme-substrate ration (E/S) 7%, temperature (T) 35 ℃, time 3 h and pH 2.0. Under the above conditions, the DH and polypeptides yield are 4.62% and 50.64% respectively. The molecular weights of hydrolysates from wheat protein were determined by SDS-polyacrylamide gel electrophoresis (SDS). All the molecular weights are