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紫苏高F值低聚肽的制备研究
引用本文:童 波,刘大川,刘 晔. 紫苏高F值低聚肽的制备研究[J]. 食品科学, 2009, 30(20): 178-181. DOI: 10.7506/spkx1002-6300-200920035
作者姓名:童 波  刘大川  刘 晔
作者单位:武汉工业学院食品科学与工程学院
基金项目:湖北省教育厅项目(Q20081808);武汉工业学院研究生教育创新基金项目(07cx001)
摘    要:以紫苏粕为原料通过酶法水解制备紫苏高F值低聚肽,探讨Alcalase蛋白酶对紫苏粕中蛋白质水解的进程曲线。结果显示其最适条件为底物质量浓度5%(g/100ml)、pH8.5、温度60℃、酶添加浓度5ml/100g底物、时间240min,此水解液进一步用木瓜蛋白酶水解,水解条件为pH7.0、温度55℃、加酶量1%、时间4h,然后用活性炭吸附去除低聚肽中的芳香族氨基酸,吸附条件为pH4.0、温度40℃、活性炭用量7%(m/V)、时间3h,最后得到F值可达79.25的紫苏低聚肽。

关 键 词:紫苏粕  高F值低聚肽  酶解  
收稿时间:2008-11-28

Preparation of Oligopeptides with High F Value from Perilla
TONG Bo,LIU Da-chuan,LIU Ye. Preparation of Oligopeptides with High F Value from Perilla[J]. Food Science, 2009, 30(20): 178-181. DOI: 10.7506/spkx1002-6300-200920035
Authors:TONG Bo  LIU Da-chuan  LIU Ye
Affiliation:School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023, China
Abstract:In order to prepare oligopeptides with high Fisher (F) value from Perilla meal through enzymatic hydrolysis, a two-step enzymatic hydrolysis of proteins from Perilla using alcalase and papain was investigated. The optimal hydrolysis conditions were 5% substrate concentration, pH 8.5, reaction temperature at 60 ℃, 3% enzyme amount and 24 min reaction for alcalase as the first step hydrolysis; pH 7.0, reaction temperature at 55 ℃, 1% enzyme amount and 4 h reaction for papain as the second step hydrolysis. The aromatic amino acids in hydrolysates were removed using active carbon to obtain oligopeptides with high F value at pH 4.0, 40 ℃ and 7% active carbon for 3 h. The final oligopeptides revealed molecular mass ranging from 200 to 700 D and F value up to 79.25.
Keywords:Perilla meal  high F value oligopeptides  enzymatic hydrolysis  
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