碱性蛋白酶水解螺旋藻蛋白的研究 |
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引用本文: | 张博超,张学武.碱性蛋白酶水解螺旋藻蛋白的研究[J].安徽农业科学,2011,39(32):20023-20024. |
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作者姓名: | 张博超 张学武 |
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作者单位: | 华南理工大学轻工与食品学院,广东广州,510640 |
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基金项目: | 广东省产学研项目(2009B090300271) |
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摘 要: | 目的]研究碱性蛋白酶水解螺旋藻蛋白的工艺条件。方法]采用L9(34)正交试验方法,研究了碱性蛋白酶对螺旋藻蛋白进行水解的最适温度、酶与底物的比(E/S)、pH等反应条件;并且以蛋白质的水解度为指标,优化出最佳工艺条件。结果]在酶与底物比为5%、pH为8.5、温度为50℃的最佳工艺条件下,蛋白质水解度可达31.2%。结论]该研究为螺旋藻进一步开发奠定了基础。
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关 键 词: | 螺旋藻 碱性蛋白酶 |
Study on Enzymatic Hydrolysis to Spirulina Protein by Alcalase |
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Institution: | ZHANG Bo-chao et al(School of Light Industry and Food Science,South China University of Technology,Guangzhou,Guangdong 510640) |
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Abstract: | Objective] The research aimed to study the best processing of alcalase hydrolyzed spirulina protein.Method] The factors such as temperature,enzyme-substrate rate,pH value were optimized by mono-factor and orthogonal experiments.The optimal condition of the process was obtained by the degree of hydrolysis of protein.Result] The results showed that the optimum reaction condition parameters were 5% enzyme-substrate rate,at 50 ℃ and pH 8.5.The degree of hydrolysis of protein could get 31.2% under the optimum reaction condition.Conclusion] This research could provide scientific basis for the further exploit of Spirulina. |
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Keywords: | Spirulina Alcalase |
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