乌鸡蛋清肽制备工艺的研究

Preparation Process Optimization of Black-bone Chicken Egg White Peptide

采用江西泰和新鲜乌鸡蛋清为原料,分别在碱性蛋白酶、中性蛋白酶、木瓜蛋白酶、胰酶最适条件下进行单因素酶解试验,以水解度为测量指标,并利用正交试验,探讨了乌鸡蛋清水解温度、加酶量、水解时间和pH对水解度的影响。结果表明,单因素试验得到水解度最高的酶为木瓜蛋白酶;最佳水解条件为:新鲜蛋清用水稀释3倍、加酶量0.06%、底物溶液pH 7.0,酶解温度55℃,水解时间5 h,水解度为42.83%。

The fresh black-bone chicken egg white produced Jiangxi Taihe were used as materials to prepare egg white peptide by enzymatic hydrolysis. The four enzyme preparations, alkali protease, neutral protease, papain, pancreatin were studied by single factor test with the degree of hydrolysis as the main indicator. A orthogonal experiment was designed to research the influence of hydrolysis temperature,dosage of enzyme, hydrolysis time and pH. The results indicated that the best enzyme was papain and the optimum condition included adding 0.06% protease, pH 7.0, hydrolysis temperarure 55 ℃ and hydrolysis time 5 h. The degree of hydrolysis could reach 42.83%.