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以脱脂山核桃渣为原料,利用Alcalase 蛋白酶对山核桃蛋白进行水解制备山核桃活性肽,以水解度(DH)表征其反应程度,确定其最佳水解条件为:温度55℃,pH9.0,底物浓度8%,酶质量分数6%,水解时间2.0h。在此条件下水解度(DH)为76.16%。 相似文献
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为探讨脱脂豆粕在双酶作用下的水解效果及其酶解物的性质,选用碱I生蛋白酶和风味蛋白酶为水解酶,采用单因素实验确定双酶水解豆粕的最佳条件,并对脱脂豆粕酶解物的性质进行了初步研究。结果表明碱性蛋白酶和风味蛋白酶水解豆粕的最佳条件为:底物质量分数5%,先加入嘲陛蛋白酶用量为10000U/g底物,在55℃、pH8.0下酶解0.5h,调节pH至7.5,再加入风味蛋白酶5%,双酶同时酶解3h。脱脂豆粕蛋白酶解物的溶解度和吸水性比大豆分离蛋白有很大提高,粘度明显降低水解物中肽的分子量主要集中在500~1200之间。 相似文献
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用Alcalase碱性蛋白酶对松子仁进行水解,提取松子油,试验以总油提取率为指标,采用单因素试验对酶解温度,加酶量,料液比,酶解pH和酶解时间5个影响因素进行了研究,并用响应面法进行了优化。上述影响因素中,酶解温度为主要的影响因素,其他依次为加酶量,料液比,酶解pH,酶解时间。本试验优化后得到的最佳酶解条件为:加酶量1.97%,温度51℃,时间3.0 h,料水比1∶5,pH 8.4,松子总油提取率可达89.12%。测定松子油的5种脂肪酸的质量分数分别为,棕榈酸3.89%,硬脂酸1.53%,油酸19.44%,亚油酸50.09%,亚麻酸0.58%。 相似文献
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Chockry BarbanaAnne Claire Boucher Joyce Irene Boye 《Food research international (Ottawa, Ont.)》2011,44(1):174-180
The binding capacity of bile salts by lentil flours produced from two varieties, Blaze and Laird and their protein concentrates and hydrolysates were studied. Sodium cholate, sodium deoxycholate, sodium taurocholate, sodium glycocholate and sodium chenodeoxycholate were tested individually, and their binding interactions with the lentil products were analyzed using the Trinity Biotech Bile Acids Kit 450-10 and compared to cholestyramine. All tested samples bound the bile salts investigated, and the amount of bile salts bound (> 70%) was sometimes greater than that bound by cholestyramine. Overall, there were no major differences in the bile salt binding capacities of similar samples prepared from the two varieties of lentil. In vitro digestion of the lentil proteins by pepsin/trypsin/??-chymotrypsin, alcalase/flavourzyme and papain significantly reduced the bile salt binding capacity compared to the undigested samples except in the case of sodium deoxycholate where no significant differences in bile salt binding were observed before and after hydrolysis. Binding of bile salts has been linked to cholesterol reduction, thus, the ability of the lentil products to bind bile salts is of interest as it may suggest that lentils could potentially have cholesterol-reducing properties. 相似文献
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本文研究了酶法水解滑菇蛋白制备抗氧化肽的工艺条件,通过水解度与羟自由基(·OH)清除率来综合评价水解产物的抗氧化能力。以·OH清除率为指标,从碱性蛋白酶、中性蛋白酶、风味蛋白酶、木瓜蛋白酶和胰蛋白酶5种蛋白酶中筛选最适酶。在单因素实验研究酶浓度、底物浓度与水解时间对酶解产物·OH清除率和水解度影响的基础上,通过L9(43)正交实验对水解工艺进行优化。结果得出,碱性蛋白酶活力高于其他4种蛋白酶,能使蛋白质充分水解,正交实验各因素对水解产物·OH清除率的影响程度依次为底物浓度>酶浓度>水解时间。其中,碱性蛋白酶的最佳水解工艺条件为:底物浓度3.0%、酶浓度3500 U/g、p H9.0、温度55℃、水解时间3.5 h。在此条件下,水解产物的·OH清除率可达82.7%,水解度为23.1%。碱性蛋白酶水解滑菇蛋白制备抗氧化肽的工艺可行,为滑菇蛋白高附加值产品的开发提供技术参考。 相似文献