超声处理对木瓜蛋白酶水解玉米蛋白溶解度的影响及其机理

Effect of ultrasonic on the solubility of papain-hydrolyzed corn gluten and its mechanism

研究了超声处理对木瓜蛋白酶水解玉米蛋白溶解度的影响及其反应机理。结果表明,超声作用不改变玉米蛋白溶解度与反应温度、pH、酶加量、底物质量浓度关系曲线的变化趋势,但使玉米蛋白的溶解度提高了39.25%。在超声作用下,木瓜蛋白酶水解玉米蛋白的最佳工艺条件为:酶加量5%,反应温度60℃,pH 6.5,底物质量浓度50 g/L,水解时间2 h,超声功率200 W。超声处理能够提高木瓜蛋白酶的活力,最佳处理条件为:超声功率200 W,处理时间30 m in。红外光谱分析进一步表明,超声作用通过促进酶与底物的反应使玉米蛋白的溶解度明显提高。

Corn gluten was hydrolyzed with the assist of ultrasonic by papain, and its solubility was studied. The results showed that ultrasonic did not change the trend of the curve between the solubility and hydrolysis temperature, pH, enzyme concentration, substrate concentration, but the solubility of the corn gluten increased by 39.25%. The optimum hydrolysis conditions were as follows：enzyme dosage 5%, reaction temperature 60℃ pH 6.5, substrate concentration 50 g/L, reaction time 2 h, ultrasonic power 200 W. The ultrasonic could improve the papain activity and the optimum ultrasonic power was 200 W, processing time was 30 min. Infrared spectroscopy analysis showed that ultrasonic could improve significantly the solubility of corn gluten hydrolysate through the promotion of enzyme and substrate reaction.