马铃薯蛋白质酶解制备多肽工艺优化

以马铃薯蛋白质为原料，用蛋白酶催化水解制备多肽。以水解度(DH)为评定指标，考察各因素对水解度的影响。结果表明，中性蛋白酶为最佳蛋白酶，其他因素对马铃薯蛋白质水解度影响的顺序为水解时间＞水解温度＞加酶量＞马铃薯蛋白质质量分数。最佳工艺条件为马铃薯蛋白质质量分数8%、中性蛋白酶(pH7.0)加酶量5.0mg、温度45℃、水解时间3h，水解度可达23.4%。

Enzymatic Preparation of Polypeptides from Potato Protein

In this work, potato protein was used as the raw material to prepare polypeptides by enzymatic hydrolysis. The effects of four process conditions on the degree of hydrolysis of potato protein were explored. Neutral protease was the best choice for the hydrolysis of potato protein. Hydrolysis duration was found to be the most critical process condition, followed by hydrolysis temperature, enzyme dose and substrate concentration. The optimal values of the four process conditions were determined as follows: substrate concentration, 8%; hydrolysis temperature, 45 ℃; enzyme dose, 5.0 mg; and hydrolysis duration, 3 h. The degree of hydrolysis of potato protein was as high as 23.4% under such hydrolysis conditions.