酶解花生粕多肽的工艺研究

Technical study on enzymolysis of peanut meal polypeptides

以花生粕为原料,以水解度为指标,对比研究了不同酶添加量时中性蛋白酶与碱性蛋白酶的水解效果,并应用碱性蛋白酶在单因素分析的基础上采用正交试验的方法对花生粕的酶解条件进行优化.正交试验得出碱性蛋白酶的最适工艺条件:底物浓度为6%,酶的添加量为500U·g-1,反应的pH值为8,反应时间为6h.此条件下水解度达到20.50%.

Peanut meal was used as raw material, and degree of hydrolysis was used as indicator to contrast neutral protease with alkaline protease on hydrolyzing effects under various enzyme additive amount. Based on single factor analysis and orthogonal test, the optimal conditions of alkaline protease were obtained as follows： the substrate concentration was 6%,the enzyme dosage was 5 000 U · g^-1 , the pH value was 8, the reaction time was 6 h,under these conditions the degree of hydrolysis reached 20.50%.