酶解制备菜籽蛋白肽条件的优化

Optimization of Enzymatic Preparation of Rapeseed Peptides

选用碱性蛋白酶Alcalase对菜籽蛋白进行水解。在单因素试验研究不同处理条件对菜籽蛋白水解度和菜籽蛋白肽得率的影响的基础上,建立单因素对菜籽蛋白肽水解度影响的数学模型,通过响应面分析对酶解条件进行优化。确定菜籽蛋白酶解最佳工艺条件为:底物质量分数为4.49%、pH8.45、温度55℃、酶解时间180min、加酶量5000U/g pro,在该优化条件下,菜籽蛋白水解度理论值可达15.00%,实际值为14.71%。

Rapeseed protein was extracted from defatted rapeseeds and hydrolyzed by alcalase. methodology was employed to optimize enzymatic hydrolysis conditions based on degree of hydrolysis peptide yield. The optimum conditions for enzymatic preparation of rapeseed peptides were found to be and pH 8.45 for 180 min with a substrate concentration of 4.49% and an enzyme concentration of 5000 these conditions, the theoretical value of degree of hydrolysis was 15,00%, while the actual value was 14 Response surface （DH） and rapeseed hydrolysis at 55 ℃ U/g protein. Under 71%.