| 中性蛋白酶酶解蛋清制备活性肽的研究 |
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| 引用本文： | 金嫘,李新华. 中性蛋白酶酶解蛋清制备活性肽的研究[J]. 安徽农业科学, 2007, 35(11): 3258-3259. DOI: 10.3969/j.issn.0517-6611.2007.11.060 |
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| 作者姓名： | 金嫘 李新华 |
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| 作者单位： | 沈阳农业大学食品学院,辽宁沈阳,110161;辽宁医学院畜牧兽医学院,辽宁锦州,121001;沈阳农业大学食品学院,辽宁沈阳,110161 |
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| 摘 要： | 研究了AS1398中性蛋白酶酶解鸡蛋蛋清制备小分子活性肽,确定了酶解的最佳工艺:pH值8.0,酶解温度60℃,底物浓度4%,酶加入量为底物浓度的7%,水解时间4h.在此条件下,水解度达到26.1%.用SephadexG-15测定了水解物分子量分布,结果表明:水解产物中的主要成分是分子量集中在1 300Da的寡肽.
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| 关 键 词： | 蛋清 中性蛋白酶 活性肽 水解度 |
| 文章编号： | 0517-6611（2007）11-03258-02 |
| 收稿时间： | 2006-12-28 |
| 修稿时间： | 2006-12-28 |
Study on Bioactive Peptide Preparation from Egg White by Neutral Protease Hydrolysis |
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| JIN Lei ,et al. Study on Bioactive Peptide Preparation from Egg White by Neutral Protease Hydrolysis[J]. Journal of Anhui Agricultural Sciences, 2007, 35(11): 3258-3259. DOI: 10.3969/j.issn.0517-6611.2007.11.060 |
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| Authors: | JIN Lei et al |
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| Affiliation: | College of.Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110161 |
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| Abstract: | Bioactive peptide was prepared by AS1398 neutral protease hydrolysis from egg white.The optimum parameters were 8.0 pH,60 ℃ reaction temperature,4 % substrate concentration,7 % enzyme concentration of sabstrate for hydrolysis 4 h.Under this condition the hydrolysis degree reached 26.1 %.Molecular weight of peptide was determined by Sephadex G-15.The result showed that molecular weight of most peptides was about 1300Da. |
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| Keywords: | Egg white Neutral protease Activity peptide Hydrolysis degree |
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