紫苏高F值低聚肽的制备研究

以紫苏粕为原料通过酶法水解制备紫苏高F值低聚肽，探讨Alcalase蛋白酶对紫苏粕中蛋白质水解的进程曲线。结果显示其最适条件为底物质量浓度5%(g/100ml)、pH8.5、温度60℃、酶添加浓度5ml/100g底物、时间240min，此水解液进一步用木瓜蛋白酶水解，水解条件为pH7.0、温度55℃、加酶量1%、时间4h，然后用活性炭吸附去除低聚肽中的芳香族氨基酸，吸附条件为pH4.0、温度40℃、活性炭用量7%(m/V)、时间3h，最后得到F值可达79.25的紫苏低聚肽。

Preparation of Oligopeptides with High F Value from Perilla

In order to prepare oligopeptides with high Fisher (F) value from Perilla meal through enzymatic hydrolysis, a two-step enzymatic hydrolysis of proteins from Perilla using alcalase and papain was investigated. The optimal hydrolysis conditions were 5% substrate concentration, pH 8.5, reaction temperature at 60 ℃, 3% enzyme amount and 24 min reaction for alcalase as the first step hydrolysis; pH 7.0, reaction temperature at 55 ℃, 1% enzyme amount and 4 h reaction for papain as the second step hydrolysis. The aromatic amino acids in hydrolysates were removed using active carbon to obtain oligopeptides with high F value at pH 4.0, 40 ℃ and 7% active carbon for 3 h. The final oligopeptides revealed molecular mass ranging from 200 to 700 D and F value up to 79.25.