多酶水解棉籽分离蛋白制备低苦味肽的研究

Study on preparation of low bitter peptide from CPI by multienzyme hydrolysis

以水解度为指标,采用酶法水解制备棉籽生物活性肽,在单酶水解的基础上探讨双酶水解工艺。确定碱性蛋白酶和胰蛋白酶为最佳的双酶组合,其最佳酶解条件为:温度50℃,pH8·2,底物浓度5%,水解时间3·5h,酶活添加量6000u/g(蛋白),酶活比3∶1,进行验证实验水解度能达到26·67%,肽得率为87·35%。采用风味酶继续水解,有效降低了苦味,肽得率为85·26%。

Cottonseed bioactive peptides were prepared through enzymatic hydrolysis using DH as the hydrolysis index.The two enzyme hydrolysis technique was investigated on the basis of single enzyme hydrolysis.Alcalase and trypsin were the best combination and the optimum conditions were as follows： temperature 50℃, pH8.2, substrate concentration 5% ,time 3.5h.The ratio of enzyme to protein and Alcalase to trypsin were 6000u/g and 3：1 respectively.DH and TCA-SN% could reach 26.67% ,87.35% respectively.Further flavorzyme hydrolysis effectively decreased the bitterness,TCA-SN% could reach 85.26%.