摘要
采用温差破壁结合超声波辅助的复合花粉破壁法对金丝梅花粉进行破壁,并选用风味蛋白酶与中性蛋白酶组成的复合酶水解制备多肽。通过花粉浓度、酶解时间、酶浓度、pH及温度等条件考察对花粉水解度的影响,并以水解度为指标进行正交试验L9(34)优化因素,得到复合酶的最佳水解工艺为:水解pH 7,水解温度50℃,加酶量7.5%,水解时间7h。在此条件下金丝梅花粉水解度达到73.14%,固形物中多肽含量为65.42mg/mL。
The method of wall-breaking by temperature difference with ultrasonic were used in hypericum patulum pollen,and composite enzyme of flavor protease and neutral protease was choosen to hydrolysis of peptides.Through investigation of the effects of the conditions of pollen concentration,enzymatic hydrolysis time,enzyme concentration,pH and temperature on pollen hydrolysis degree,the factors was optimized by L9（34） orthogonal test with degree of hydrolysis as the index.The optimum conditions were determined as follows： pH value7,temperature 50℃,enzyme addition 7.5%,time of hydrolysis 7h.Under these conditions,the degree of hydrolysis of pollen was 73.14% and the extraction content of soluble polypeptide was 65.42mg/mL.
出处
《食品与发酵科技》
CAS
2012年第2期40-43,共4页
Food and Fermentation Science & Technology
基金
云南农业大学第五届学生科技创新创业行动基金(2012KF130)
关键词
金丝梅花粉
复合酶
酶法水解
正交试验
Hypericum Patulum pollen
complex-enzyme
enzymatic hydrolysis
orthogonal test
