| 酶法水解蛋清蛋白制备多肽的条件优化 |
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| 引用本文： | 张祥奎,谭书明.酶法水解蛋清蛋白制备多肽的条件优化[J].贵州农业科学,2011(10). |
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| 作者姓名： | 张祥奎 谭书明 |
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| 作者单位： | 贵州大学生命科学学院; |
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| 基金项目： | 国家农业成果转化项目“贵州液态奶加工技术熟化与转化”(2009GB2F200329); 贵阳市乳业重大专项“振兴贵阳乳业急需关键技术研究与集成”(2009筑科农合同字第2-017号) |
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| 摘 要： | 为利用蛋清开发活性肽提供理论依据,以水解度为主要指标,对水解蛋清蛋白的蛋白酶予以筛选,并分别进行了加酶量、水解温度、时间和pH等因素对水解度的影响试验,在此基础上进行正交试验优化其水解条件。结果表明:酶法水解蛋清蛋白制备多肽的优化水解工艺条件为加酶量0.8%、水解温度55℃、时间5h、pH 6.5,在此条件下水解度为44.38%,多肽含量达22.3mg/mL。
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| 关 键 词： | 蛋清蛋白 水解 水解度 多肽 |
Preparation Process Optimization of Polypeptides from Egg White Protein by Enzymatic Hydrolysis |
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| ZHANG Xiang-kui,TAN Shu-ming.Preparation Process Optimization of Polypeptides from Egg White Protein by Enzymatic Hydrolysis[J].Guizhou Agricultural Sciences,2011(10). |
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| Authors: | ZHANG Xiang-kui TAN Shu-ming |
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| Institution: | ZHANG Xiang-kui,TAN Shu-ming(College of Life Science,Guizhou University,Guiyang,Guizhou 550025,China) |
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| Abstract: | To provide the theoretical basis for developing bioactive peptides,proteases of hydrolysis egg white proteins were screened out taking the degree of hydrolysis as the main indicator,and the effects of the adding amount of protease,hydrolysis temperature,time,pH and other factors on degree of hydrolysis were studied.On this basis,an orthogonal test was carried out to optimize the hydrolysis conditions.The results showed that the optimum conditions included adding amount of protease 0.8%,hydrolysis temperatur... |
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| Keywords: | egg white protein hydrolysis degree of hydrolysis polypeptide |
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