花生蛋白酶解液特性的研究

Physicochemical Properties of Protein Hydrolyzates Obtained from Peanut

本文研究了碱性蛋白酶、中性蛋白酶与木瓜蛋白酶对花生蛋白的酶解效果。结果表明,在0～6h时,随着酶解时间的延长,酶解产物的氮溶解指数不断增大,酶解6h时碱性蛋白酶、中性蛋白酶与木瓜蛋白酶酶解产物的氮溶解指数分别为33.84%,29.40%和26.06%,其中碱性蛋白酶酶解产物的氮溶解指数最高。SDS-PAGE图谱显示,与碱性蛋白酶与中性蛋白酶酶解液相比,木瓜蛋白酶酶解液中相对分子质量为20,000～31,000之间的条带缺失,三种酶解液中的未被酶解的蛋白质其相对分子质量都集中在14,000～43,000之间,开发利用时应予以注意。

In the study,the peanut protein was hydrolyzed by Alcalase,Neutrase and Papain,respectively.The nitrogen soluble index of hydrolyzates increased with the increase of hydrolysis time（0～6 h）.At hydrolysis time of 6 h,the nitrogen soluble indexes of hydrolysates by Alcalase,Neutrase and Papain were 33.84%,29.40% and 26.06%,respectively.SDS-PAGE analysis showed that the proteins with the relative molecular weight of 20,000～31,000 can be hydrolyzed by Papain,but Alcalase and Neutrase.For three hydrolysates,relative molecular weight of the unhydrolyzed protein was of 14,000～43,000.And the unhydrolyzed protein was noteworthy in the development and utilization of peanut protein.