蛋白酶联合水解大豆蛋白制备小分子肽的研究

Study on Preparing of Low Molecular Weight Peptides with Enzyme's Cooperation Hydrolysis Soybean Protein

以水解度为指标,用分光光度法研究在微波加热条件下两种单酶(中性蛋白酶、木瓜蛋白酶)水解大豆蛋白的影响因素,并优化最佳水解工艺条件,通过毛细管电泳方法对水解多肽的分子量进行测定。实验表明:木瓜蛋白酶中加入中性蛋白酶的最佳联合水解条件为:pH值7.5,水解温度50℃,酶与底物比8%,固液比1:20,微波作用时间10 min。此时水解度为50.72%,双酶水解明显高于单酶。制得的大豆肽分子量主要集中在8 200 D以下。

Using degree of hydrolysis as standards, each influence factor of two single enzyme （neutral protease, papain） hydrolyzing soybean protein was researched with spectrophotometry under microwave heating, best hydrolyze conditions was optimized. With capillary electrophoresis, the molecular weight of soybean polypeptides were determined. The research result shows that the optimized cooperation hydrolyze conditions in papain being added in neutral protease were pH 7.5, temperature 50℃, enzyme/substrate 8.0%, solid / liquid 1 ： 20 and the mocrowave time 10 min, at these conditions, degree of hydrolysi is 50.72%, double enzymes hydrolysis is prefer to that of one enzyme, obviously. The molecular weight of soybean polypeptides mostly below 8 200 D.