| 紫苏高F值低聚肽的制备研究 |
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| 引用本文： | 童 波,刘大川,刘 晔. 紫苏高F值低聚肽的制备研究[J]. 食品科学, 2009, 30(20): 178-181. DOI: 10.7506/spkx1002-6300-200920035 |
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| 作者姓名： | 童 波 刘大川 刘 晔 |
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| 作者单位： | 武汉工业学院食品科学与工程学院 |
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| 基金项目： | 湖北省教育厅项目(Q20081808)；武汉工业学院研究生教育创新基金项目(07cx001) |
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| 摘 要： | 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。
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| 关 键 词： | 紫苏粕 高F值低聚肽 酶解 |
| 收稿时间： | 2008-11-28 |
Preparation of Oligopeptides with High F Value from Perilla |
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| TONG Bo,LIU Da-chuan,LIU Ye. Preparation of Oligopeptides with High F Value from Perilla[J]. Food Science, 2009, 30(20): 178-181. DOI: 10.7506/spkx1002-6300-200920035 |
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| Authors: | TONG Bo LIU Da-chuan LIU Ye |
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| Affiliation: | School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023, China |
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| Abstract: | 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. |
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| Keywords: | Perilla meal high F value oligopeptides enzymatic hydrolysis |
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