摘要
用AS1.398中性蛋白酶水解花生蛋白得到花生多肽粗品,对影响花生蛋白水解的各种影响因素,如酶制剂的筛选,酶解工艺参数等进行了系统研究,得到最佳工艺条件为:pH6.7、反应温度50℃、酶解时间2.5h、加酶量为6500U/g底物。超滤截取相对分子量小于5kD和3kD以下的两部分,冷冻干燥后用Sephadex G-25柱层析分别得到两个和一个活性峰。在三甲基甘氨酸SDS-聚丙烯酰胺凝胶电泳上显示单一条带的纯品。相对分子量分别在6.5kD和2kD左右。
Neutral protease AS1.398 was used to hydrolyze peanut protein to produce polypeptides.The effects of pH,enzyme dosage,hydrolysis time and temperature on degree of hydrolysis were investigated through single factor tests respectively,and these factors were optimized through response surface methodology(RSM) that was designed based on Box-Behnken central combination.The optimum hydrolysis conditions are as follows:pH 6.7,enzyme dosage(ratio of enzyme to substrate) 6500 U/g,hydrolysis temperature 50 ℃ and time...
出处
《食品科学》
CAS
CSCD
北大核心
2009年第4期52-56,共5页
Food Science
关键词
花生多肽
制备
分离
纯化
peanut polypeptides
preparation
isolation
purification
