双酶同加法制备花生粕多肽的工艺研究

Study on Preparation of Peanut Peptides from Peanut Meal Catalyzed by Two Enzymes

选用AS1.398中性蛋白酶和木瓜蛋白酶作为水解酶,采用双酶同加法制备了花生粕功能性小肽。对各水解工艺参数进行了优选,发现各因素对蛋白水解度影响的顺序依次为:反应温度>pH值>底物浓度>酶用量>反应时间,确定最佳工艺参数如下:底物浓度为3.5%、反应温度为45℃、酶用量为12500 U.g-1、pH值为7.5、反应时间为3.0 h。

The functionality small peptide was prepared by hydrolysis of peanut meal catalyzed by two enzymes of AS1.398 neutral protease and papain,and the hydrolysis process parameters were optimized.The sequence of the factors on degree of hydrolysis of protein was reaction temperaturepH valuesubstrate concentrationenzyme dosagereaction time.The optimum enzymolysis conditions were as follows：the substrate concentration was 3.5%,the reaction temperature was 45℃,the enzyme dosage was 12 500 U·g-1,the pH value was 7.5,the reaction time was 3.0 h.