双酶分步水解制备花生多肽工艺优化

为了开发和利用花生蛋白资源，生产高附加值蛋白产品，以花生分离蛋白为原料，采用Alcalase 和Flavourzyme 分步水解法制备花生多肽。通过单因素试验和响应面中心组合设计试验，研究Flavourzyme 水解花生分离蛋白过程中加酶量、底物质量分数、酶解温度、酶解时间和酶液pH 值等因素对水解的影响。建立水解液中可溶性氮质量浓度与各种影响因素的回归模型；确定Flavourzyme 酶解反应的最佳工艺参数为pH7.0、加酶量1714U/g 底物、底物质量分数5%、酶解温度55℃、酶解时间90min。在此条件下，酶解产物中可溶性氮质量浓度为19.44mg/mL。

Optimization of Stepwise Dual-enzymatic Preparation of Peanut Polypeptides

In order to exploit and utilize peanut protein resource and obtain high value-added protein products, defatted peanut protein powder was subjected to stepwise hydrolysis initially with alcalase followed by flavourzyme. The conditions for flavourzyme hydrolysis was optimized by response surface methodology in the present study. The effects of enzyme amount, substrate concentration, hydrolysis temperature, hydrolysis time and pH on soluble nitrogen content in peanut protein hydrolysate were explored by single-factor method, and a mathematical regression model describing soluble nitrogen content in peanut protein hydrolysate at different levels of four other factors except pH was established. The optimal process parameters for flavourzyme hydrolysis were found to be: pH, 7.0; enzyme amount, 1714 U/g substrate; hydrolysis temperature, 55 ℃; and hydrolysis duration, 90 min. Te soluble nitrogen content in the peanut protein hydrolysate obtained under the above conditions was 9.44 mg/mL.