酶解制备高得率大豆肽工艺条件优化

Optimization of Enzymatic Hydrolysis Conditions for Preparation of High-yield Soy Peptides

用A lcalase碱性蛋白酶水解大豆分离蛋白制备大豆肽。通过单因素实验研究了底物质量分数、酶解pH、酶解温度、加酶量对蛋白水解度和大豆肽得率的影响,并通过响应面分析法对酶解条件进行了优化,得出最佳条件为:底物质量分数5%,酶解pH9.5,酶解温度55℃,加酶量5 400 U/g蛋白。在此条件下,大豆分离蛋白水解度为20.16%,大豆肽得率为92.30%。

Soy peptides were prepared from soy protein isolate （SPI） hydrolyzed by Alcalase enzyme. In the analysis of single factors, the influence of substrate concentration, pH, temperature and enzyme concentration on the SP1 hydrolysis degree （DH） and yield of soy peptides were studied . The response surface analysis was used to optimize the condition of enzyme hydrolysis. The results showed that the optimum conditions for preparing high - yield soy peptides were： substrate concentration 5% （ mass fraction）, pH 9.5, and temperature 55℃ and enzyme concentration 5 400 U/g protein. Under these conditions, the hydrolysis degree of soy protein isolate was 20.16% and the yield of soy peptides was 92.30%.