木瓜蛋白酶制备山杏源降糖肽工艺优化研究

Optimization on preparation of hypoglycemic peptides from apricot( Armeniaca sibirica) hydrolyzed by papain

通过单因素和响应面方法,确定了木瓜蛋白酶水解山杏仁蛋白制备降血糖粗肽的工艺。结果显示,其较优工艺条件为:pH7,温度50℃,料液比6,加酶量3%。采用该工艺条件,酶解液对α-糖苷酶抑制率为14.22%,冻干粉IC50值为0.08g/mL。以上结果表明,在此工艺条件下制备的山杏源降血糖肽有很好的降血糖活性。

The optimum preparation condition of hypoglycemic peptides from apricot （Armeniaca sibirica） hydrolyzed by papain was determined by the single factor and the response surface analysis.The results showed that the optimum hydrolysis conditions were as follows, pH7,temperature 50℃,solvent ratio 6,the enzyme amount 3%（w/w） .The inhibition ratio to co-glucosidase was 14.22%, and the IC50 value was O.08g/mL.The peptides prepared under the achieved condition had a decent hypoglycemic effect.