食品科学 ›› 2012, Vol. 33 ›› Issue (1): 147-151.doi: 10.7506/spkx1002-6630-201201029

• 生物工程 • 上一篇    下一篇

酶法水解卵黄蛋白制备多肽的工艺优化

秦嘉炎,于 娜,岳喜庆*   

  1. 沈阳农业大学食品学院
  • 收稿日期:2011-02-14 修回日期:2011-12-28 出版日期:2012-01-15 发布日期:2012-01-12
  • 通讯作者: 岳喜庆 E-mail:yxqsyau@126.com

Process Optimization for Enzymatic Preparation of Polypeptides from Egg Yolk Protein

QIN Jia-yan,YU Na,YUE Xi-qing   

  1. College of Food Science, Shenyang Agricultural University
  • Received:2011-02-14 Revised:2011-12-28 Online:2012-01-15 Published:2012-01-12

摘要: 利用酶法制备卵黄蛋白多肽。比较复合风味蛋白酶、中性蛋白酶、碱性蛋白酶、复合蛋白酶水解卵黄蛋白的效果,确定碱性蛋白酶与复合风味蛋白酶为复合酶解的工艺用酶。采用响应面分析法,以水解度、多肽含量为响应值,研究加酶量、酶用量比、复合酶解时间比、pH值对制备多肽工艺的影响。结果表明:酶法水解卵黄蛋白制备多肽的最佳工艺条件为:卵黄蛋白质量浓度10g/100mL、温度55℃、pH7.2,按0.8g/100mL添加碱性蛋白酶水解2h后,再按0.4g/100mL添加复合风味蛋白酶水解2h,在该条件下水解度和多肽含量分别为(13.31±0.5)%和(1.85±0.5)mg/mL。

关键词: 卵黄蛋白, 多肽, 酶解, 响应面

Abstract: In this study, enzymatic hydrolysis was used to prepare polypeptides from egg yolk protein. Two-step hydrolysis with alkaline protease and flavourzyme was found optimal for preparing polypeptides from egg yolk protein as demonstrated by a comparison of the effectiveness of flavourzyme, neutral protease, alcalase and protamex in hydrolyzing egg yolk protein. The response surface methodology was employed to investigate the effects of total enzyme dosage, alcalase-to-flavourzyme ratio, duration ratio between two hydrolysis steps and pH on degree of hydrolysis (DH) and polypeptide content. The optimal hydrolysis process was hydrolysis for 2 h with 0.8 g/100 mL alcalase at 55 °C, pH 7.2 and a substrate concentration of 10 g/100 mL and for another 2 h with 0.4 g/100 mL flavourzyme, resulting in a DH of (13.31± 0.5)% and a polypeptide content of (1.85 ± 0.5) mg/mL.

Key words: egg yolk protein, polypeptides, enzymatic hydrolysis, response surface methodology (RSM)

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