酶法制备绿豆多肽的研究

Research on the Preparation of Mung Bean Polypeptide by Enzymic Technology

采用木瓜蛋白酶对绿豆蛋白进行水解,确定了水解绿豆蛋白制备绿豆多肽的最佳水解条件为最适pH为6.5,底物浓度7%,酶浓度为底物的8%,水解温度45℃,水解时间为4h。同时测定了绿豆蛋白水解前后的功能性质,结果表明得到的绿豆多肽的黏度、溶解度及乳化性、起泡性等得到了明显改善,适于在食品工业中应用。

Papain was used to hydrolyze mung bean protein. The optimum condition for papain to hydrolyze mung bean protein was pH 6.5, the substrate concentration 7%, the enzymatic dosage 8% , hydrolyzation temperature 45 ℃ and hydrolyzation time 4 h. The functionality of mung bean protein before and after hydrolyzation was determined. The results showed that the obtained mung bean protein polypeptide had better solubility, emulsifying properties, foaming properties, and lower viscosity than the mung bean protein before hydrolyzation and it is adapt to be used in the food industry.