双酶同步水解制备花生活性肽的工艺优化

Optimization of enzymatic production of oligopeptides from peanut meal with papain and protamex

为提高花生蛋白资源的综合利用和活性成分的开发,以冷榨花生粕为原料、利用木瓜蛋白酶(Papain)和复合蛋白酶(Protamex)同步水解花生蛋白,运用四元二次回归旋转组合设计法优化酶解制备花生活性肽的工艺条件,并建立了酶解花生蛋白二次回归方程。结果表明:该回归方程与试验数据拟合性好。经优化后的酶解工艺条件为:底物浓度3%,加酶量5444 U/g,酶配比1:2(Papain:Protamex),pH值6.5,63℃下水解180 min。此条件下,酶解液的水解度为(34.46±0.12)%。该花生肽具有较高的抗氧化活性和一定的降胆固醇活性。

In order to make full use of Peanut protein resource and exploit its active components. With cold pressed peanut meal as the raw material, peanut protein was hydrolyzed by papain and composite protease at the same time. The optimal preparation technology for peanut active peptide was studied by means of orthogonal rotational combination design, and the mathematical model of the hydrolysis of peanut meal was established. The results showed that regression equation fitted well with the experimental data. The optimum extraction conditions were： optimal conditions for substrate concentration 3%, t enzyme-to-substrate ratio 5444 U/g, the enzyme ratio 1：2 （Papain：Protamex）; pH 6.5; hydrolysis temperature 63 ℃, reaction time 180 min, under this condition, the DH was 34.46%±0.12%. The peptide had higher antioxidant activity and certain cholesterol-lowering activity.