酶法从芝麻中提取短肽

以黑芝麻为原料，用乙酸乙酯、异丙醇、石油醚3 种溶剂脱脂，再用碱提酸沉法提取出芝麻蛋白；利用木瓜蛋白酶、菠萝蛋白酶和碱性蛋白酶对其进行水解制备短肽，以水解度为考察指标优选出最佳单酶，通过正交试验对工艺条件进行优化并确定最佳水解条件。结果表明：乙酸乙酯脱脂效果最好，其脱脂率达90.22%；碱性蛋白酶为最佳单酶；在底物质量浓度1.0g/100mL、温度40.0℃、pH9.0、酶与底物质量比(E/S)3.0%、酶解时间4.0h 时水解度为24.10%，总氮回收率为78.28%，所制得短肽的平均肽链长度为2.93。

Extraction of Small Peptides from Sesame by Enzymatic Hydrolysis

Black sesame seeds were degreased using several degreasing agents including ethyl acetate, isopropanol and petroleum ether. Sesame protein was extracted by alkali extraction and acid precipitation. The optimal single enzyme was selected by the degree of hydrolysis. The hydrolysis conditions were optimized through orthogonal experiments. Results indicated that ethyl acetate was the most effective degreasing agent with a degreasing rate of 90.22%. Alkali protease was the optimal enzyme for the hydrolysis of sesame protein. The optimal hydrolysis conditions were substrate concentration of 1.0 g/100mL, hydrolysis temperature of 40.0 ℃, hydrolysis pH of 9.0, enzyme-concentration (E/S) ratio of 3.0%, and enzymatic hydrolysis time of 4.0 h. The degree of hydrolysis of sesame protein reached up to 24.10% and the recovery rate of total nitrogen was 78.28% under the optimal hydrolysis conditions. The average length of prepared small peptides was 2.93.