食品科学 ›› 2010, Vol. 31 ›› Issue (20): 246-250.doi: 10.7506/spkx1002-6630-201020049

• 工艺技术 • 上一篇    下一篇

马铃薯蛋白质酶解制备多肽工艺优化

曹艳萍1,杨秀利2,薛成虎1,代宏哲1,贾怀亮1   

  1. 1.榆林学院化学与化工学院 2.济南大学化学化工学院
  • 收稿日期:2010-06-28 修回日期:2010-09-19 出版日期:2010-10-25 发布日期:2010-12-29
  • 通讯作者: 曹艳萍 E-mail:caoyp_0923@163.com
  • 基金资助:

    陕西省教育厅资助项目(08JK507)

Enzymatic Preparation of Polypeptides from Potato Protein

CAO Yan-ping1,YANG Xiu-li2,XUE Cheng-hu1,DAI Hong-zhe1,JIA Huai-liang1   

  1. 1. School of Chemistry and Chemical Engineering, Yulin University, Yulin 719000, China;
    2. School of Chemistry and Chemical Engineering, University of Jinan, Jinan 250022, China
  • Received:2010-06-28 Revised:2010-09-19 Online:2010-10-25 Published:2010-12-29
  • Contact: CAO Yan-ping1 E-mail:caoyp_0923@163.com

摘要:

以马铃薯蛋白质为原料,用蛋白酶催化水解制备多肽。以水解度(DH)为评定指标,考察各因素对水解度的影响。结果表明,中性蛋白酶为最佳蛋白酶,其他因素对马铃薯蛋白质水解度影响的顺序为水解时间>水解温度>加酶量>马铃薯蛋白质质量分数。最佳工艺条件为马铃薯蛋白质质量分数8%、中性蛋白酶(pH7.0)加酶量5.0mg、温度45℃、水解时间3h,水解度可达23.4%。

关键词: 马铃薯蛋白质, 蛋白酶, 水解度, 多肽

Abstract:

In this work, potato protein was used as the raw material to prepare polypeptides by enzymatic hydrolysis. The effects of four process conditions on the degree of hydrolysis of potato protein were explored. Neutral protease was the best choice for the hydrolysis of potato protein. Hydrolysis duration was found to be the most critical process condition, followed by hydrolysis temperature, enzyme dose and substrate concentration. The optimal values of the four process conditions were determined as follows: substrate concentration, 8%; hydrolysis temperature, 45 ℃; enzyme dose, 5.0 mg; and hydrolysis duration, 3 h. The degree of hydrolysis of potato protein was as high as 23.4% under such hydrolysis conditions.

Key words: potato protein, protease, degree of hydrolysis, polypeptide

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