摘要
采用碱溶酸沉法提取藜麦(Chenopodium quinoa Willd)蛋白进行酶解制备多肽液,以α-淀粉酶活性抑制率和藜麦多肽得率为考察指标,比较风味蛋白酶、中性蛋白酶、碱性蛋白酶、胰蛋白酶的酶解效果,筛选出最佳酶解蛋白酶--胰蛋白酶。通过对酶解条件进行优化,确定制备α-淀粉酶抑制肽的最优工艺条件为:酶解时间2h、pH 9、温度60℃、加酶量0.5×10^4 U/g,在此条件下酶解,α-淀粉酶抑制肽得率为63.54%,实验实测抑制率为45.54%,与理论抑制率47.82%复合良好。该工艺条件下制备的藜麦多肽具有α-淀粉酶抑制特性,可作为糖尿病患者的药用添加剂,在食品安全及健康饮食方面具有一定的研究应用价值。
The protein of quinoa is extraced by alkali dissolution and acid precipitation method and the peptide liquid is hydrolyzed and prepared.The inhibition rate of α-amylase activity and the yield of quinoa polypeptide are used as the indexes to compare the enzymatic hydrolysis effects of flavor protease,neutral protease,alkaline protease and trypsin,and the best enzymatic protease-trypsin is screened.By optimizing the enzymatic hydrolysis conditions,the optimum technological conditions for preparation ofα-amylase inhibitory peptide are determined as follows:enzymatic hydrolysis time is 2 h,pH is 9,temperature is 60℃,and the additive amount of enzyme is 0.5×10^4 U/g.Under these conditions,the yield ofα-amylase inhibitory peptide is 63.54%,the experimental inhibition rate is 45.54%,and the theoretical inhibition rate is 47.82%.The quinoa polypeptide prepared under such technological conditions has the inhibitory properties ofα-amylase.It can be used as a medicinal additive for diabetic patients and has certain research and application value in food safety and healthy diet.
作者
叶凯
李小强
周金虎
方尚玲
陈茂彬
YE Kai;LI Xiao-qiang;ZHOU Jin-hu;FANG Shang-ling;CHEN Mao-bin(College of Bioengineering,Hubei University of Technology,Wuhan 430068,China;Key Laboratory of Fermentation Engineering,Ministry of Education,Wuhan 430068,China;Brewing Technology and Equipment Engineering Technology Research Center in Hubei Province,Wuhan 430068,China)
出处
《中国调味品》
CAS
北大核心
2019年第12期6-11,共6页
China Condiment
基金
“十三五”国家重点研发计划项目（2016YFD0400500）
关键词
藜麦
酶解
α-淀粉酶抑制肽
响应面
quinoa
enzymatic hydrolysis
α-amylase inhibitory peptide
response surface
作者简介
叶凯(1993-),男,硕士,研究方向:酿酒技术;通讯作者:陈茂彬(1965-),男,教授,博士,研究方向:酿酒技术及酿酒微生物。
