酶法水解玉米蛋白粉制备多肽的研究

Preparation of peptides from corn gluten meal by enzymatic hydrolysis

采用中性蛋白酶水解玉米蛋白粉制备多肽,以水解度(DH)为指标,通过单因素试验和正交试验确定其最佳酶解工艺。结果表明,当中性蛋白酶与玉米蛋白粉比例为2.5%(w/w)、玉米蛋白粉质量浓度为5.5%、pH7.5、50℃下酶解5h时,玉米蛋白粉的水解度可达到9.0%。

The preparation of peptide from corn gluten meal （CGM） via neutral protease hydrolysis was studied with degree of hydrolysis （DH） as the evaluation index. Through single--factor and orthogonal experiments, it was found that the optimum conditions were as follows： pH 7. 5, hydrolysis temperature 50℃, neutral protease to CGM ratio 2.5% （w/w）, CGM concentration 5.5%, and hydrolysis duration 5 h. Under these conditions, the DH reached 9.0%.