大米肽的酶法制备工艺及其特性的研究

Technology for preparing rice peptides by enzymatic hydrolysis and their characteristics

该文利用蛋白酶水解大米蛋白制备得到大米肽。比较碱性蛋白酶、中性蛋白酶、复合蛋白酶和风味酶水解大米蛋白的进程曲线,结果显示碱性蛋白酶的水解效果最好,其较佳作用条件为:底物浓度10%、pH值9.0、温度45℃、酶与底物比48AU/kg、时间150 m in。在此条件下,大米肽的得率为46.8%,纯度为71.3%。大米肽具有溶解性较好和黏度较低的特性,可以在食品中广泛应用。

Rice protein was hydrolyzed by proteolytic conducted to investigate the hydrolysis of rice protein showed that alcalase was the most effective protease. enzymes for preparing rice peptide. The experiment was by alcalase, nectruse, protamex and flavourzyme. Results The appropriate hydrolysis conditions for alcalase are as follows, the concentration of rice protein is 10%, pH 9.0, 45℃, the ratio of alcalase to rice protein is 48 AU/kg, 150 min. Under these conditions, 46.8%（w/w） of rice peptides with 71.3% purity from total rice protein could be prepared. Rice peptides have better solubility and lower viscosity that can be extensively used in the food production.