双酶法制取花生活性肽研究

食品科学 ›› 2013, Vol. 34 ›› Issue (3): 207-211.

双酶法制取花生活性肽研究

孙庆杰

青岛农业大学食品科学与工程学院

收稿日期:2011-12-01 修回日期:2012-12-14 出版日期:2013-02-15 发布日期:2017-12-29
通讯作者: 孙庆杰 E-mail:phdsun@163.com
基金资助:
青岛市公共领域科技支撑计划项目

Study on Preparation of Peanut Antioxidant Peptides with Two Enzymes

Received:2011-12-01 Revised:2012-12-14 Online:2013-02-15 Published:2017-12-29

摘要/Abstract

摘要： 研究了碱性蛋白酶（Alcalase）和风味蛋白酶（Flavourzyme）分步水解花生粕制备花生抗氧化活性肽的工艺条件。结果表明：碱性蛋白酶的添加量为0.048AU/g蛋白，其最佳的底物浓度为4%，pH值为8.0，水解时间180min,水解温度60℃。然后向Alcalase水解液中添加Flavourzyme蛋白酶, 添加量为15LAPU/g蛋白，pH值为7.0，水解温度50℃，水解时间180min。在此条件下，花生抗氧化肽得率为90.28%，体系水解度达33.73%，所得花生肽分子量在5000D以下的为96.92%，具有显著的抗氧化活性。

关键词: 花生, 水解, 活性肽, 碱性蛋白酶, 风味蛋白酶, 正交实验

Abstract: Alcalase and Flavourzyme enzyme were used to hydrolyze peanut meal by step to prepare antioxidative peanut peptide, and the process conditions were studied. The results showed that the enzyme added was 0.048AU/g, and the best substrate concentration was 4%, pH 8.0, enzymolysis time was 180min, temperature was 60℃. Flavourzyme was added to the hydrolysate of alcalase, enzyme added 15LAPU/g, pH 7.0, temperature 50℃, enzymolysis time 180min. Based on it, the yield reached to 90.28%, and the DH of the system reached to 23.40%, the amount of peanut peptide which ≤5000D was 96.92%. and the antioxidant activity of peanut peptide was significant.

中图分类号:

孙庆杰. 双酶法制取花生活性肽研究[J]. 食品科学, 2013, 34(3): 207-211.

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