复合酶解枣蛋白工艺的研究

Composite enzymatic hydrolysis process of jujube protein

以水解度为指标,枣蛋白为底物,通过单因素及正交试验,确定了最适合的加入方式及制备小分子枣多肽的最佳工艺。结果表明:最佳加酶方式为同时加入木瓜蛋白酶和植物蛋白酶;木瓜蛋白酶与植物蛋白酶最佳配比为1:1、底物浓度为3%、时间为4 h、温度为50℃、pH为7.0,此时DH值达36%。

Using degree of hydrolysis as standards, jujube protein as the substrate. Through the single factor and orthogonal tests, the best condition of low molecular weight of jujube polypeptide and way of enzymes adding （plant protease, papain） hydrolysis have been found. The result showed that hydrolysis by mixed enzymes was more efficient, the proportion of enzymes （plant protease： papain） were 1：1, pH7.0, the substrate concentration was 3%, the hydrolysis time was 4 h, temperature was 50 %. Under the above conditions the hydrolysis degree of protein reached 36%.