双酶法制备螺旋藻多肽的工艺研究

Study on Preparation of Peptides from Spirulina Protein with Double Enzyme Method

选用碱性蛋白酶和木瓜蛋白酶结合的双酶法对螺旋藻蛋白进行水解。其中,对木瓜蛋白酶水解螺旋藻蛋白的工艺进行优化。以水解度为指标,研究了酶解时间、酶与底物比、pH和酶解温度4种因素对酶解反应的影响。在此基础上设计了3因素(加酶量、酶解温度和pH)3水平的响应面试验。结果表明碱性蛋白酶水解螺旋藻蛋白的最佳酶解条件为:加酶量4300 U/g,pH 7.0,酶解温度55℃,酶解时间160 min;木瓜蛋白酶的最佳酶解条件为:酶底比为4.5%,酶解温度60℃,pH 6.5,酶解时间210 min。利用碱性蛋白酶和木瓜蛋白酶结合的双酶法制得的多肽水解度可达32.90%,与单酶法相比,水解度明显提高。

Spirulina Protein was hydrolyzed by the combination of alkaline and papain proteinase. The hydrolysis conditions of papain were determined and optimized. The effects of enzyme dosage, temperature, pH and time on degree of hydrolysis were studied in single factor test. On this basis, response surface method （RSM） with three factors （ enzyme dosage,temperature and pH） and three levels was designed. The result showed that the optimum conditions of alkaline were： enzyme dosage 4300 U/g, temperature 55 ℃,time 160 min and pH 7.0;the optimum conditions of papain were： enzyme dosage（E/S）4.5% ,temperature 60 ℃ ,time 210 min,and pH 6.5. Spirulina protein can be effectively degradated into peptides by the combination of the two enzymes, and DH reached 32.90%, which was significantly higher than that obtained by single enzyme hydrolysis.