丝素肽功能性饮料工艺研究

以下脚蚕茧为原料,采用Alcalase酶和Flavourzyme500MG酶双酶水解工艺,得到分子量10000以内的丝素肽降解物,降解率达92.4%,经过对降解物进行H2O2脱色、活性碳脱味处理,用超滤技术分离出分子量10000以内的丝素肽,制成含丝素肽3%、含糖量12%、pH4.4的不同水果香型的功能性丝素肽饮料,4℃贮藏达12个月以上无沉淀产生,解决了丝素蛋白的酶解率低、生物效价低和产品稳定性差等问题,为蚕茧蛋白食品的开发提供了一条有效途径。

Using waste pod as raw material,fibroin peptides whose molecular weig ht are below10000were obtained by hydrolysing with Alcalase and Flavourzyme 500mg ,the amount of the peptides reached92.45%of the total amount.Hydrolysate was decolourized and desmelt with H 2 O 2 and active carbon,and lower molecular peptides was separatea throug h UF technique.Functional beverag e was produced whose components included3%peptides,12%sug ar,different content of fruit flavouring depending on different flavours.The beverag e didn't produce any pecipitate within12months at 4℃.This technolog y solved the problem of low enzyme hydrolysing efficiency,low biovalue of larg e molecular silk protein and pecipitate issue of fibroin liquid products.