Neutrase和N120P蛋白酶同步水解杏仁蛋白制备杏仁短肽工艺研究

Preparation of almond oligopeptides by Neutrase and N120P enzymatic hydrolysis from apricot kernel protein

采用Neutrase和N120P蛋白酶同步水解杏仁蛋白制备杏仁短肽,以短肽得率(TCA-NSI)及水解度(DH)为指标对制备工艺进行优化,并建立了回归模型。结合实际生产确定出了Neutrase和N120P蛋白酶水解杏仁蛋白的最适条件为:底物质量浓度0.04 g/mL,pH6.0,水解温度52.5℃,Neutrase与N120P复合酶比例2∶1,复合酶用量7 200 U/g,水解时间173.5 min。在此条件下,短肽得率为71.49%,水解度为26.20%。

Apricot（Prunus armeniaca L.） kernel protein was hydrolyzed by Neutrase and N120P prote-ases simultaneously to prepare almond oligopeptides.The yield of oligopeptides and the degree of hydrolysis were used as indexes,and the hydrolysis conditions were optimized and the regression models were established.The results indicated that the optimal conditions were as follows： pH 6.0,temperature 52.5℃,mass concentration of substrate 0.04 g/mL,enzyme activity ratio of Neutrase to N120P 2∶1,proteases dosage（based on protein mass） 7 200 U/g,time 173.5 min.Under the conditions,the yield of almond oligopeptides was 71.49%,and the degree of hydrolysis was 26.20%.