摘要
针对油茶籽加工副产物利用率低,油茶籽多肽制备得率和纯度不高等问题,本研究利用中性蛋白酶对油茶籽蛋白进行水解,研究了酶解pH、酶解温度、底物浓度、加酶量和酶解时间5个单因素对油茶籽多肽制备的影响,在单因素试验的基础上,选取了底物浓度、酶解温度和加酶量3个因素,采用综合平衡法,以酶解后油茶籽蛋白的水解度、游离氨基酸浓度和多肽浓度隶属度的综合分为指标,进行三因素二次旋转试验设计,并进行响应面分析,以优化油茶籽多肽的制备条件,优化结果底物浓度3.00%、酶解温度47.0℃、加酶量6 440 u/g底物,在该优化条件下的试验显示,油茶籽蛋白水解度19.25%、游离氨基酸浓度76.60μmol/mL、油茶籽多肽浓度61.35 mg/mL,综合分0.985,优化结果理想,说明该工艺可生产质量较好的小分子多肽,为油茶籽多肽的开发应用奠定了一定的理论基础。
In the paper, adopting neutral protease to hydrolyze camellia seed protein in view of the low utiliza- tion rate of the by - products from camellia seed and problems about the low yield and purity of camellia peptides preparation technology. The effects of enzymolysis pH, substrate concentration and enzymolysis temperture and en- zyme dosage on the preparation of camellia seed polypeptide were studied respectively. On the basis of single factor experiments, the substrate concentration, enzymolysis temperture and enzyme dosage were selected to conduct three factors quadratic rotary experiment design utilizing integrated balance method： meanwhile, the Response Surface A- nalysis was also applied to optimize the camellia seed polypeptide preparation conditions, optimization results were as follows ： substrate concentration 3.00% , enzymolysis temperture 47.0 ℃, and enzyme dosage 6 440 u/g. On the op- timization conditions, hydrolysis degree of the camellia seed protein was 19.25%, free amino acid concentration 76.60 μ mol/mL, camellia seed polypeptide concentration 61.35 mg/mL, integrated score 0. 985; optimization re- sults was ideal to show that the technology could produce fine quality micro - molecule polypeptide, and the paper laid a theoretical foundation for the application and development of the camellia seed peptide.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2016年第2期109-115,共7页
Journal of the Chinese Cereals and Oils Association
基金
国家粮食公益性行业科研专项(201313012)
关键词
油茶籽多肽
制备
优化
响应面分析
camellia seed polypeptide, preparation, optimization,response surface method
作者简介
叶展，男，1989年出生，硕士，粮食、油脂与植物蛋白工程
通讯作者：何东平，男，1957年出生，教授，博士生导师，粮食、油脂与植物蛋白工程
