酶解制备玉米寡肽的研究

Enzymatic preparation of corn oligo-peptide

为了高效制备玉米寡肽,本实验对玉米蛋白粉进行超声预处理,以寡肽得率为评价指标,采用复合蛋白酶、碱性蛋白酶、风味蛋白酶、中性蛋白酶、胰蛋白酶、木瓜蛋白酶6种蛋白酶对其进行水解,筛选出碱性蛋白酶为制备玉米寡肽的最适水解用酶。通过单因素实验和响应面分析确定制备玉米寡肽的最适工艺条件为:加酶量2660U/g、底物浓度8.0g/100mL、反应温度57.0℃、反应pH为9.0、反应时间3h。在该条件下制备的玉米酶解产物的寡肽得率为34.34%±0.22%,与理论预测值的相对误差在±1%以内。

In order to prepare corn oligo-peptide efficiently,corn gluten meal was pretreated by ultrasonic. Using the yield of oligo-peptide as the evaluation indicator,Alcalase was screened out from the following six kinds of protease-Protamex,AIcalase, Flavourzyme, Protex7L,Trypsin and Papain. Single factor experiment and response surface methodology were used for optimizing the enzymatic hydrolysis conditions in this study. The optimum hydrolysis conditions were designated as enzyme concentration of 2660U/g,substrate concentration 8.0g/100mL,Enzymolysis temperature of 57.0℃,pH 9.0,and enzymolysis time of 3h. Under these conditions, yield of corn oligo-peptide could reached up to 34.34%℃0.22%,which coincided with predictive values with the relative error of less than ±1%.