米糠蛋白活性肽的制备工艺研究

Study on Preparation of Peptide from Rice Bran

初步研究酶法水解米糠蛋白制备米糠活性肽的工艺条件,同时探讨了不同料液比、pH值、温度和提取时间对蛋白水解率的影响.通过正交优化实验得出酶水解米糠蛋白的最佳条件是:酶解温度37℃,加酶量为0.5%,酶解时间是3h,酶解pH值为9.结果表明碱性蛋白酶酶解法和三氯乙酸酸溶法相结合,是一种很理想又有效的制备蛋白肽的方法.

The process of hydrolyzation by alkaline protease for preparing rice bran peptide was studied. The effects of different extraction times, extraction temperatures, pH value and ratio of material to water on the extraction rate of rice bran protein were investigated. And the optimum conditions for producing rice bran protein by means of enzymatic hydrolysis have been obtained through orthogonal experiments i. e. pH 9.0, temperature 37 ℃, enzyme 0. 5 % and hydrolyzing time 180 min. The result showed that the method of enzyme hydrolysis and Mid - solution is a very efficient method.