| Protex-6L碱性蛋白酶酶解绿豆分离蛋白的工艺研究 |
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| 引用本文： | 王梅,江连洲,李杨,刘琪,王胜男,李丹丹.Protex-6L碱性蛋白酶酶解绿豆分离蛋白的工艺研究[J].食品工业科技,2012,33(6):280-284,289. |
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| 作者姓名： | 王梅 江连洲 李杨 刘琪 王胜男 李丹丹 |
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| 作者单位： | 1. 东北农业大学食品学院,黑龙江哈尔滨,150030
2. 东北农业大学食品学院,黑龙江哈尔滨150030／国家大豆工程技术研究中心,黑龙江哈尔滨150030 |
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| 基金项目： | 黑龙江省攻关项目(GA09B401-6);农业部现代农业产业技术体系建设项目(nycytx-004) |
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| 摘 要： | 选用Protex-6L蛋白酶对绿豆分离蛋白进行酶法水解生成肽和氨基酸。以水解度为考察指标,对其酶解工艺进行优化。基于单因素实验,考察了酶解参数:pH、酶解温度、底物浓度、加酶量、酶解时间等对酶解的影响,利用designexpert软件设计响应面对酶解条件进行优化分析,并在最优条件下通过SephadexG-75分析水解产物的分子量分布。结果表明:pH8.85、酶解温度57.34℃、底物质量分数7.00%、加酶量6884.36U/g、酶解时间4.19h,此条件下的绿豆分离蛋白的水解度(DH)为36.60%。水解得到的小肽分子量大部分都小于4000u。
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| 关 键 词： | Protex-6L蛋白酶 水解度 响应面 氨基酸 |
Study on process of Protex-6L protease enzyme hydrolyzation mung bean protein isolates |
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| Affiliation: | WANG Mei1,JIANG Lian - zhou1,2,*,LI Yang1,2,LIU Qi1,WANG Sheng - nan1,LI Dan - dan1 (1. School of Food Science,Northeast Agricultural University,Harbin 150030,China; 2. National Research Centre of Soybean Engineering and Technology,Harbin 150030,China) |
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| Abstract: | The mung bean protein isolates was hydrolyzed to peptide and amino acid with Protex - 6L alkaline protease. Enzymolysis technology was optimized,and the degree of hydrolysis was chosen as indicator. Based on single factor experiments,enzymatic hydrolysis parameters:pH value,reaction temperature,substrate concentration,enzyme concentration,reaction time were investigated,using design expert software to design response surface to analyze and optimize conditions of enzymolysis,and under the optimal conditions,the molecular weight distribution of hydrolysis products were analyzed through SephadexG - 75. The results showed that the optimal conditions of enzymolysis were:pH 8. 85,reaction temperature 57. 34℃,substrate concentration 7. 00%,enzyme concentration 6884. 36U/g,reaction time 4. 19h,degree of hydrolysis(DH)36. 60%. Most of small peptides molecular weight of hydrolysis was less than 4000u. |
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| Keywords: | Protex - 6L protease degree of hydrolysis response surface amino acids |
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