CAJ | 학술논문

以高水解度水解蛋白为目标，对酶解玉米醇溶蛋白制备短肽的工艺进行了研究。选择了碱性蛋白酶、中性蛋白酶、胃蛋白酶，采用均匀试验设计法对三种酶的酶解工艺进行了考察，同时还对复合酶水解、理化前处理技术的作用进行了探讨。实验结果对三种酶的酶解工艺条件进行了优化；明确了三种酶复合水解时，得到的水解度均显著高于单酶水解结果，且其中以“碱性蛋白酶+中性蛋白酶+胃蛋白酶”顺序的复合酶组合得到的水解度最高达（29.95±0.87）%；考察的加热、添加亚硫酸钠、超声等三种理化前处理技术，对玉米醇溶蛋白水解度没有明显的影响。总而言之，应用合适的蛋白酶及酶解方式，玉米醇溶蛋白水解制备短肽，可以达到较高的水解度。
이고수해도수해단백위목표，대매해옥미순용단백제비단태적공예진행료연구。선택료감성단백매、중성단백매、위단백매，채용균균시험설계법대삼충매적매해공예진행료고찰，동시환대복합매수해、이화전처리기술적작용진행료탐토。실험결과대삼충매적매해공예조건진행료우화；명학료삼충매복합수해시，득도적수해도균현저고우단매수해결과，차기중이“감성단백매+중성단백매+위단백매”순서적복합매조합득도적수해도최고체（29.95±0.87）%；고찰적가열、첨가아류산납、초성등삼충이화전처리기술，대옥미순용단백수해도몰유명현적영향。총이언지，응용합괄적단백매급매해방식，옥미순용단백수해제비단태，가이체도교고적수해도。
For the purpose of obtaining short peptides from zein via enzymatic hydrolysis with high degree of hydrolysis, the preparation technology was studied. Alcalase, neutrase and pepsin were applied in the research. The hydrolytic process of each protease was investigated via uniform design experiment. Basing on these experiments, the effects of multiple enzyme hydrolysis and the effects of physics and chemistry pretreatment techniques on enzymatic hydrolytic process were also discussed. At last, the hydrolytic process of each protease was optimized. The results showed that the DH values of all multiple enzyme hydrolysis processes were significantly higher than which of single enzyme hydrolysis processes. Furthermore , the DH value of multiple enzyme hydrolysis process with sequence of"alcalase+neutrase+pepsin"was the highest of all (the DH value was up to 29.95±0.87%). As for all physics and chemistry pretreatment techniques in this study, i.e. heat treatment, application of Na2SO3 and ultrasonic treatment, they had no significant effects on the DH of zein. In a word, while preparing short peptides from zein, high DH value should be obtained via proper proteases and appropriate hydrolysis processes.