木瓜蛋白酶水解豌豆蛋白的工艺研究

Study on Preparation of Pea Peptide from Enzymatic Hydrolysis of Papain

研究木瓜蛋白酶对豌豆蛋白的水解作用,分析了酶量、底物浓度、温度、pH、水解时间因素对水解度的影响,确定木瓜蛋白酶水解豌豆蛋白制备豌豆多肽的最佳水解条件为:酶浓度8%(E/S质量比),底物浓度7%(固液比),反应温度65℃,反应时间3.5h,pH6.5,并利用高效液相色谱法测定豌豆多肽分子量。试验结果表明,当水解度为30%时,豌豆多肽混合物分子量80%集中在500u左右。

Pea protein was hydrolyzed with papain. The effects of enzyme concentrate, substrate concentration, temperature,pH,time on enzymatic hydrolysis were discussed. The optimum condition for producing soluble peptides from pea protein by papain were found out through perpendicular experiment： concentrate is 8 % , substrate concentration is 7 %, 65 ℃, 3.5 h, pH 6.5. The molecular weight of the soluble peptide was determined by using High Performance Liquid Chromatography. The result showed that the degree of hgdrolysis reached 30 %,the molecular weight of 80 % soluble peptides was below 500 u.