复合酶水解菜籽清蛋白的研究

Study on Enzymatic Hydrolysis of Rapeseed Albumin

以菜籽清蛋白为原料 ,选择碱性蛋白酶 (Alcalase)和复合风味酶 (Flavourzyme)分步水解制备菜籽清蛋白水解物。通过单因素实验和响应面法分析 ,确定了碱性蛋白酶 (Alcalase)酶解菜籽清蛋白的最佳水解条件为 :pH8.0、反应温度 5 0 .1℃、酶用量 0 .38AU/g、底物浓度 4 .87%。在此条件下水解 1h ,水解度为 14 .72 %。分步酶解的工艺条件为 :Alcalase酶反应 1h后 ,加入 5 0LAPU/gFlavourzyme酶 ,5 0℃下酶解 2h ,酶解液水解度可达 2 8%。氨基酸分析结果表明 ,菜籽清蛋白水解物可作为优质食品添加剂用于食品工业。

Rapeseed albumin was hydrolyzed with alcalase and flavourzyme. The optimum conditions of Alcalase enzymatic hydrolsis have been determined by mono-factor analysis and response surface methodology as follows:pH∶8.0,hydrolyzing temperature 50.1℃,enzyme concentration 0.38AU per gram of substrate,and substrate concentration 4.87%. Flavourzyme could be used with reacting time 2h after alcalase reacting 1h,The degree of hydrolysis of rapeseed albumin can go up to 28%.The analysis of amino acid content indicates that the hydrolysate with alcalase and flavourzyme has good potential for use as a food ingredient.