花生蛋白水解工艺的优化及水解产物分子量分布的研究

本实验主要研究了花生蛋白水解的最佳工艺及水解产物肽分子的分布。考察了酶的种类、加酶量、时间、温度和pH 值五个单因素对花生蛋白水解度(DH)的影响，采用三元二次旋转正交组合设计进行试验，建立了工艺参数间的数学模型，得出对水解率影响较大的三个因素的最佳范围：酶解温度44.9～47.6℃、pH7.93～8.15、酶解时间2.46～2.76h。得到花生蛋白最高水解度为19.61%。水解产物中肽分子主要分布在1000D 以下，含量高达84.73%。

Optimization of Enzymatic Hydrolysis of Peanut Protein and Molecular Weight Distribution of Hydrolysates

Peanut polypeptides were prepared from peanut protein by enzymatic hydrolysis. The effects of five factors such as enzyme kind, protease dose, hydrolysis time, hydrolysis temperature and pH value on degree of hydrolysis (DH) of peanut protein were investigated as well as the molecular weight distribution of hydrolysates. Quadratic regression rotational combination design was employed to optimize three key factors influencing hydrolysis of peanut protein. Results indicated that the optimum ranges for hydrolysis temperature, pH value and hydrolysis time were 44.9 to 47.6 ℃, 7.93 to 8.15 and 2.46 to 2.76 h, respectively. These optimized conditions resulted in the high DH of 19.61%. The peptides with molecular weight of below 1000 D accounted for over 84.73% of the obtained hydrolysates.