大豆粕蛋白酶酶解条件和产物分析研究

以水解度为衡量指标,通过正交试验设计,对木瓜蛋白酶、胰蛋白酶和As1.398蛋白酶酶解大豆粕的最佳水解条件进行了筛选.试验结果表明:木瓜蛋白酶水解大豆粕的最佳条件为pH7.0、温度60℃、时间5 h、酶浓度5%.胰蛋白酶水解大豆粕的最佳条件为pH7.0、温度50℃、时间7 h、酶浓度5%;As1.398蛋白酶水解大豆粕的最佳条件为pH6.5、温度50℃、时间7 h、酶浓度5%.对酶解产物进行超滤和SDS-PAGE电泳分析表明,因酶解条件不同,大豆粕酶解产物中蛋白质和肽的组成及其数量也不同;酶的种类不同,大豆粕酶解产物组成也不同;大豆粕水解度越高,其酶解产物中小分子肽数量越多.

Enzymatic hydrolysis of soybean meal and hydrolysates analysis

Soybean meal were hydrolyzed with papain,trypsin and As1.398 subtilisin.The optimum conditions of enzymatic hydrolysis were studied with the degree of hydrolysis of soybean meal through orthogonal test.The results showed that the optimum hydrolysis conditions of papain were pH 7.5,temperature 50,time 5 h,enzyme concentration 5% of soybean meal protein.The optimum hydrolysis conditions of trypsin were pH 7.0,temperature 50,time 7 h,enzyme concentration 5% of soybean meal protein.The optimum hydrolysis conditions of As1.398 subtilisin were pH 6.5,temperature 50,time 7 h,enzyme concentration 5% of soybean meal protein.Through SDS-PAGE gel electrophoresis analysis of hydrolysates of soybean meal,it showed that the composition and amount of protein and peptides in the hydrolysates were different with hydrolysis conditions and enzymes.The higher the degree of hydrolysis was,the more the small molecular peptides were.