粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2014年
9期
41-44
,共4页
花生粕蛋白%酶解%水解度%蛋白提取率%多肽
花生粕蛋白%酶解%水解度%蛋白提取率%多肽
화생박단백%매해%수해도%단백제취솔%다태
peanut meal protein%enzymolysis%hydrolyzing degree%protein yield%polypeptide
该试验以水解度和蛋白质提取率作为评价指标，研究了碱性蛋白酶和风味蛋白酶双酶对花生蛋白酶解特性的影响。通过单因素和正交试验确定了双酶的最佳酶解条件为：酶解时间3h、pH 9.0、温度55℃、酶比例（碱性蛋白酶：风味蛋白酶）为2∶3，总酶浓度5.0×103 U/g、底物浓度5%，花生蛋白的水解度（DH）达12.02%，蛋白提取率71.60%，多肽得率达59.58%。同时研究了双酶酶解过程中花生蛋白水解度、pH及蛋白提取率的变化规律。
該試驗以水解度和蛋白質提取率作為評價指標，研究瞭堿性蛋白酶和風味蛋白酶雙酶對花生蛋白酶解特性的影響。通過單因素和正交試驗確定瞭雙酶的最佳酶解條件為：酶解時間3h、pH 9.0、溫度55℃、酶比例（堿性蛋白酶：風味蛋白酶）為2∶3，總酶濃度5.0×103 U/g、底物濃度5%，花生蛋白的水解度（DH）達12.02%，蛋白提取率71.60%，多肽得率達59.58%。同時研究瞭雙酶酶解過程中花生蛋白水解度、pH及蛋白提取率的變化規律。
해시험이수해도화단백질제취솔작위평개지표，연구료감성단백매화풍미단백매쌍매대화생단백매해특성적영향。통과단인소화정교시험학정료쌍매적최가매해조건위：매해시간3h、pH 9.0、온도55℃、매비례（감성단백매：풍미단백매）위2∶3，총매농도5.0×103 U/g、저물농도5%，화생단백적수해도（DH）체12.02%，단백제취솔71.60%，다태득솔체59.58%。동시연구료쌍매매해과정중화생단백수해도、pH급단백제취솔적변화규률。
Using hydrolysis degree and protein yield as evaluated degree,the effect of alkaline protease and flavor protease on enzymatic hydrolysis characteristics of peanut protein was studied. Single-factor experiment and orthogonal experiment were used to optimize the double-enzyme hydrolysis processing conditions. Optimum processing conditions were identified as:hydrolysis time 3 h,pH 9.0,temperature 55℃, proportion enzyme(alkaline protease:Flavourzyme)2∶3,total enzyme concentration 5.0×103 U/g, substrate concentration 5%,hydrolysis degree of peanut protein(DH)12.02%,protein yield 71.60%,the extraction rate of polypeptide 59.58%. In addition,the change of hydrolysis degree of peanut protein and pH and protein yield were studied in the course of double-enzyme hydrolysis.
