CAJ | 학술논문

利用木瓜蛋白酶对冷榨芝麻蛋白进行水解制备短肽。采用 L16（45）正交实验探究了各因素对水解度的综合影响，得出最佳工艺参数：底物浓度4％，加酶量1500 U /g，pH 9.0，温度60℃，时间3 h，在此条件下水解度为14.98％。所得水解液与硫酸锌螯合，采用 L9（34）正交实验探究了各因素对螯合率的综合影响，得出最佳工艺参数：加锌比例1∶2，pH 7，温度60℃，高速搅拌，在此条件下螯合锌得率为71.1％。采用乙醇纯化制得的螯合锌，产品纯度99.3％，锌含量达到15.62％。
이용목과단백매대랭자지마단백진행수해제비단태。채용 L16（45）정교실험탐구료각인소대수해도적종합영향，득출최가공예삼수：저물농도4％，가매량1500 U /g，pH 9.0，온도60℃，시간3 h，재차조건하수해도위14.98％。소득수해액여류산자오합，채용 L9（34）정교실험탐구료각인소대오합솔적종합영향，득출최가공예삼수：가자비례1∶2，pH 7，온도60℃，고속교반，재차조건하오합자득솔위71.1％。채용을순순화제득적오합자，산품순도99.3％，자함량체도15.62％。
The papain was used to prepare peptides by hydrolyzing protein extracted from cold -pressed sesame cake.The comprehensive impact of the factors on the degree of hydrolysis was studied by orthogo-nal experiment L16 (45 ),and the optimal process parameters were substrate concentration 4%,enzyme dose 1 500 U /g,pH 9.0,temperature 60 ℃,time 3 h.In this condition,the degree of hydrolysis could reach 14.98%.The hydrolysate formed a chelate with zinc sulfate.The comprehensive impact of the fac-tors on chelating rate was studied by orthogonal experiment L9 (34 ).The optimal process parameters were that the ratio of zinc to compound amino acid was 1∶2,pH 7,temperature 60 ℃,stirring in high speed. Under this condition,the rate of zinc chelate was 71.1%.The zinc(Zn2 +)chelating peptides were puri-fied with ethanol.The purity of the products could be 99.3%,which contain zinc about 15.62%.