摘要
为了高效制备花生短肽,在花生蛋白Alcalase酶水解的研究基础上,进一步采用N120P酶水解花生蛋白并对各种影响因素进行了系统地研究;建立了短肽得率与各种影响因素的回归模型;确定出了N120P继续酶解花生蛋白Alcalase酶解物制备花生短肽的最佳工艺参数为pH值6.0,水解时间65 min,水解温度57℃,酶与底物比2061 U/g,。在此条件作用下,体系中短肽得率为89.01%,比Alcalase单独酶解提高10.86个百分点;水解度为23.76%,平均肽链长度为4.21。经高效液相色谱测定,大部分水解产物的相对分子质量小于1000。
In order to prepare peanut oligopeptides efficiently, based on the hydrolysis of peanut protein with Alcalase, the influencing factors on the peanut protein hydrolysate of Alcalase enzyme further hydrolyzed by N 120P enzyme were investigated. The regression model for the relationship between the impact factors and the yield of oligopeptides was established. Results indicate that the optimal processing conditions for hydrolyzing peanut protein hydrolysate of Alcalase with N120P are as follows： pH value 6.0, time 65 min, temperature 57℃, N120P dosage 2061 U/g. Under the optimal conditions, peanut oligopeptides with the yield of 89.01%, the degree of hydrolysis 23.67%, the average length of peptides 4.21 were prepared. The yield of oligopeptides is 10.86% higher than that of the hydrolysis of peanut protein with only Alcalase. The molecular weight distributiones were determined by High-performance Liquid Chromatography（HPLC）. The results indicate that the molecular weights of most oligopeptides are below 1000.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2008年第5期275-279,共5页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家十一五科技支撑计划(2006BAK02A07-2)
关键词
花生蛋白
分步酶解
花生短肽
制备
peanut protein
two-step-hydrolysis
peanut oligopeptides
preparation
作者简介
张宇昊（1978-），男，副教授，博士，主要从事生物活性肽方面研究。重庆西南大学食品科学学院，400715。Email：zhy1203@tom．com
通讯作者：王强（1965-），男，研究员，主要从事功能食品加工和全程质量控制方面研究。北京中国农业科院农产品加工研究所，100094
