利用啤酒废酵母酶法制备蛋白肽工艺研究

Preparation of yeast protein peptides by alcalase

以啤酒废酵母为原料,选用碱性蛋白酶(Alcalase)酶,制备酵母蛋白肽。分别从底物浓度、酶解温度、加酶量、酶解pH值和酶解时间等因素来研究Alcalase酶对啤酒废酵母水解度的影响,并通过正交试验优化酶解条件,其最佳酶解条件为:酵母浓度20%、pH8.0、加酶量0.5%、酶解温度55℃、酶解时间16h。在此条件作用下,酵母的水解度(DH)可达38.2%,水解液中酵母蛋白肽含量可达5.32mg/mL。

Using beer yeast as a raw material, the yeast protein peptides were prepared by enzymatic hydrolysis of alcalase. The effects of substrate concentration, hydrolysis temperature, enzyme concentration, pH and treatment time on hydrolysis degree of the yeast were studied. The optimal conditions of hydrolysis were obtained by orthogonal experiments as follows： yeast concentration 20%, pH 8.0, enzyme concentration 0.5%, hydrolysis temperature 55℃ and treatment time 16 h. Under above conditions, the hydrolytic degree of the yeast reached 38.2%, and the yeast protein peptides reached 5.32 mg/mL.