油菜籽多肽的制备工艺

Enzymatic Preparation of Crude Polypeptides from Rapeseed Meal

以油菜籽饼粕为原料,建立碱性蛋白酶酶解菜籽饼粕蛋白的优化工艺,研究透析袋制备油菜籽饼粕粗多肽的工艺。在单因素试验的基础上采用正交试验研究酶解菜籽饼粕蛋白的最优条件,将水解产物透析不同的时间,探究透析时间对油菜籽饼粕粗多肽制备工艺的影响。确定碱性蛋白酶酶解菜籽饼粕蛋白的最适条件为:酶解pH8.0、酶解温度50℃、加酶量1200U/g、酶解时间40min;利用透析袋制备油菜籽饼粕粗多肽条件为:将菜籽饼粕蛋白酶解液浓缩后,按体积比1:6与双蒸水混合,在5℃环境中透析48h,在该条件下,油菜籽饼粕粗多肽的肽氮含量为96.78%,油菜籽饼粕粗多肽占菜籽饼粕蛋白的5.89%。

The current study aimed to develop an optimized procedure for preparing crude polypeptides by the alcalasecatalyzed hydrolysis of rapeseed meal and subsequent dialysis. The results of optimization by orthogonal array design on the basis of one-factor-at-a-time experiments showed that the optimal conditions for enzymatic hydrolysis of rapeseed meal were found to be 40 min of reaction at 50℃and initial pH 8.0 by the addition of 1200 U/g of alcalase. The hydrolysate was dialyzed against a 6-fold volume of double distilled water at 5 ℃ for 48 h. After subsequent lyophilization, the lyophilisate contained 96.78% polypeptides.