超声波辅助分步酶解法制备菜籽肽及复合酶筛选

以反胶束法萃取得到的菜籽粕蛋白液为原料，以酶解产物的水解度、三氯乙酸氮溶解指数和肽得率为评价指标，并参照酶解液肽的分子量分布，考察超声波辅助分步酶解法对原料水解的影响。从木瓜蛋白酶、复合蛋白酶、碱性蛋白酶、复合风味酶、胰蛋白酶组成的6 个复合酶中，筛选出制备优质小分子量菜籽肽的适宜复合酶。结果表明，木瓜蛋白酶与复合风味酶、胰蛋白酶与复合风味酶组成的两种复合酶均比较适合酶解此种菜籽粕蛋白，它们的酶解产物水解度和多肽得率较高，所含小分子量肽也较多。

Ultrasonic-assisted Stepwise Enzymatic Hydrolysis of Rapeseed Meal Protein and Screening of Enzymes

In this study, rapeseed meal protein prepared by reverse micelles extraction was sequentially hydrolyzed with two enzymes under ultrasonic assistance. Papain, protamex, alcalase, flavourzyme and trypsin were used to comprise 6 pairwise combinations for two-step hydrolysis of rapeseed meal protein. The hydrolysis efficacy of each combination was assessed using degree of hydrolysis (DH), trichloroacetic acid nitrogen-solution index (TCA-NSI), peptide yield and molecular weight distribution. The sequential hydrolysis with papain followed by flavourzyme or with trypsin followed by flavourzyme presented higher DH and peptide yield and the corresponding products both contained less small peptides.