双酶复合酶解制备花生短肽研究.pdfVIP

1214ls09-09 2014 年第 27 卷第 9 期 粮食与油脂 41 双酶复合酶解制备花生短肽研究 郑静静，金华丽 （河南工业大学粮油食品学院，　河南郑州　450000 ） 摘　要：该试验以水解度和蛋白质提取率作为评价指标，研究了碱性蛋白酶和风味蛋白酶双酶对 花生蛋白酶解特性的影响。通过单因素和正交试验确定了双酶的最佳酶解条件为：酶解时间3 h 、 pH 9 3 .0、温度55 ℃、酶比例（碱性蛋白酶：风味蛋白酶）为2 ∶3 ，总酶浓度5.0 ×10 U/g 、底物浓度 5%，花生蛋白的水解度（DH ）达12.02%，蛋白提取率71.60%，多肽得率达59.58%。同时研究了双 酶酶解过程中花生蛋白水解度、pH 及蛋白提取率的变化规律。 关键词：花生粕蛋白；酶解；水解度；蛋白提取率；多肽 Effect of alkaline protease and flavor protease on enzymatic hydrolysis characteristics of peanut protein ZHENG Jing-jing ，JIN Hua-li （College of Food Science and Technology ，Henan University of Technology ，Zhengzhou 450001 ，Henan ，China ） Abstract ：Using hydrolysis degree and protein yield as evaluated degree ，the effect of alkaline protease and flavor protease on enzymatic hydrolysis characteristics of peanut protein was studied. Single–factor experiment and orthogonal experiment were used to optimize the double–enzyme hydrolysis processing conditions. Optimum processing conditions were identified as ：hydrolysis time 3 h ，pH 9.0 ，temperature 55 ℃， proportion enzyme （alkaline protease ：Flavourzyme ） 2 ∶3 ，total enzyme concentration 5.0 ×103 U/g ， substrate concentration 5%，hydrolysis degree of peanut protein （DH ） 12.02%，protein yield 71.60%，the extraction rate of polypeptide 59.58%. In addition ，the change of hydrolysis degree of peanut protein and pH and protein yield were studied in the course of double–enzyme hydrolysis. Key words ：peanut meal protein ；enzymolysis ；hydrolyzing degree ；protein yield ；polypeptide 中图分类号：TS201.2＋5 文献标识码：A 文章编号：1008―9578（2014）09―0041