胃蛋白酶和木瓜蛋白酶水解核桃蛋白工艺研究

Study on preparation of walnut peptides from enzymatic hydrolysis of pepsin and papain

以核桃粕为原料,以水解度为考察指标,研究胃蛋白酶和木瓜蛋白酶对核桃蛋白的水解作用。结果表明:木瓜蛋白酶为酶解核桃蛋白最佳酶,其最佳酶解条件为底物浓度4%、酶质量分数5%、酶解pH值为7.0、酶解温度50℃、酶解时间4h;在该条件下,木瓜蛋白酶酶解核桃蛋白水解度可高于25.76%。

Walnut peptides were obtained through pepsin or papain enzymolysis with walnut residue as raw materials and degree of hydrolysis as index. The results showed that papain was the optimum proteinase. The optimum hydrolytic conditions were as followed： substrate concentration was 4 %, enzyme concentration was 5 %, pH was 7, temperature was 50 ℃ and hydrolysis time was 4 h. Under these optimum conditions, the degree of hydrolysis can be higher than 25.76%.