文档介绍：现代食品科技 Modern Food Science and Technology 2012, ,

复合酶水解蚕蛹蛋白制备功能性寡肽的工艺研究

方佳茂 1,刘偲琪 2,庄楚周 1,孙中涛 2
(,广东普宁 515300)(,山东泰安 271018)
摘要:为了制备分子量低、肽含量高的蚕蛹功能性寡肽,本文采用单素实验与响应面分析法,对不同蛋白酶及其不同组合、温
度、pH 值、底物浓度、酶的添加量等因素对蚕蛹分离蛋白水解工艺的影响进行了研究。研究结果表明,多酶复合水解可显著提高蚕
蛹蛋白的水解度和寡肽得率,其中胰酶、风味蛋白酶与中性蛋白酶是最佳多酶组合,其最佳水解条件为底物浓度 %、酶添加量
[E]/[S]%、、水解温度 ℃、水解时间 6 h。在此条件下,蚕蛹蛋白的水解度高达 %,寡肽得率高达为 %。酶
解后产品数均分子量为 Da,重均分子量为 Da,肽含量高达 %,而游离氨基酸含量仅为 %,表明复合酶解虽然提
高了蚕蛹蛋白的水解度,但主要产物仍然是低分子寡肽,并没有大量生成游离氨基酸。
关键词:蚕蛹蛋白;功能性肽;酶解;响应面分析法
文章篇号:1673-9078(2012)3-323-328
Optimization of Enzymatic Hydrolysis Conditions for Preparation of
Functional Oligopeptide from Silkworm Pupa Protein
FANG Jia-mao 1, LIU Si-qi2, ZHUANG Chu-zhou1, SUN Zhong-tao2
( Huanxi Biotechnology Co.,Ltd, Puning 515300, China)
( of Life Science, Shandong Agricultural University, Tai’an 271018, China)
Abstract: In order to optimize the production process of functional polypeptides from silkworm pupa protein by enzymatic hydrolysis, the
effects of different proteases, temperature, pH, substrate concentration and enzyme amount on the degree of hydrolysis (DH) and the
trichloroacetic acid nitrogen solubility index (TCA-NSI) were explored using response surface methodology. It was proved that trypsinase,
flavourzyme and neutral