微波复合酶水解植物蛋白制取小分子多肽的研究

Study on Preparing Low Molecular Polypeptide by Hydrolyzing Vegetable Protein with Microwave and Compound Enzyme

[目的]为了研究微波复合酶水解植物蛋白制取小分子多肽的可行性。[方法]采用微波加热和中性、酸性蛋白酶双酶复合水解大豆分离蛋白（SPI）,并用高效毛细管电泳和凝胶渗透色谱等分析方法进行了验证,讨论了反应机理,还对微波和常规加热进行了对比。[结果]采用微波加热和复合酶水解蛋白质可得到小分子多肽,其分子量在2 000-8 000 Da。SPI在微波复合酶水解条件下15 min即达到了常压酸解6 h的水解度,缩短了反应时间,提高了分解效率。[结论]微波加热和复合酶水解是将蛋白分解成多肽的高效方法。

[Objectivee]The study aims to investigate the feasibility of preparing low molecular polypeptide by hydrolyzing vegetable protein with microwave and compound enzyme. [Method] The soybean protein isolated （SPI） were hydrolyzed by microwave heating and bi-enzymatic compound hydrolysis of neutral and acid protease and then that was validated by analysis methods of high-performance capillary electrophoresis （HPCE） and gel permeation chromatography（GPC）. Its reaction mechanism was discussed, and the microwave and conventional heating methods were compared. [Result] low molecular polypeptides could be obtained through hydrolyzing protein by microwave heating and compound enzyme hydrolyzing, with the molecular weight at 2 000 - 8 000 Daltons, Under the microwave heating and compound enzyme hydrolysis for 15 min. SPI got the hydrolysis degree that needed 6 h in normal pressure acid hydrolysis. This method shortened reaction time and increased decoomposition efficiency. [ Conclusion] Microwave heating and compound enzyme hydrolysis was the high-efficient method to break down protein into polypeptide,