咸蛋清蛋白深度酶解工艺优化研究

Research of process optimization of enzymatic hydrolysis of salted egg white

以咸蛋清为原料,用酸性蛋白酶对其进行酶解,以蛋白回收率和水解度为指标,通过单因素实验考察了酶解时间、加酶量、pH和酶解温度对咸蛋清深度酶解的影响,优化了咸蛋清蛋白深度酶解工艺,并对最佳工艺条件下获得的咸蛋清蛋白酶解液进行肽分子量分布的测定。研究结果表明：咸蛋清蛋白深度酶解最佳工艺条件是：稀释后的咸蛋清调节pH至4.0,酸性蛋白酶的加酶量为0.3%（E/S）,温度为55℃,酶解时间为48h;此最佳工艺得到的咸蛋清蛋白酶解液中肽分子量主要为3000u以下,其中分子量为1000~3000u占49.28%,分子量为1000u以下占35.73%。

The salted egg white was used as raw material,the acid protease was used to hydrolyse salted egg white,protein recovery（PR） and degree of hydrolysis（DH） of salted egg white were analyzed, The process of enzymatic hydrolysis of the salted egg white was optimized by single factor experiments,and then the peptide molecular weight distribution of the hydrolyzate was determined. The optimal technological conditions observed by this study were as follows：the diluted salted egg white solution was adjusted to pH4.0,and was added with acid protease at the concentration of 0.3%（E/S）,and the hydrolysis reaction was conducted at 55℃ and lasts 48h. The peptide molecular weight of the hydrolyzate obtained under the optimal technological conditions mainly was smaller than 3000u,among them,peptides molecular weight of 1000~3000u accounted for 49.28%, peptides molecular weight of less than 1000u accounted for 35.73%.