超声辅助酶法制备山杏仁多肽

Preparation of Apricot Kernel Polypeptide by Ultrasonic-assisted Enzymatic Hydrolysis

本研究以山杏仁为原料,研究了蛋白酶种类、超声功率、超声时间、超声温度、加酶量、pH值、底物浓度对水解度和多肽得率的影响。结果表明:超声功率80 w、超声时间180 min、超声温度50℃、复合蛋白酶加量5000 U/g,pH值6.0,底物浓度40 g/L,山杏仁多肽得率达到最大。该条件下,山杏仁多肽得率为56.68±0.99%。

In the paper, the effect of the protease type, ultrasonic power, ultrasound temperature, ultrasonic time, enzyme concentration, pH value and substrate concentration on hydrolysis degree and the rate of polypeptide yield form apricot kernel was investigated. The optimal preparation technology of apricot kernel polypeptide was ultrasonic power 80 w, ultrasonic time 180 min, ultrasound temperature 50℃, Protaxnex concentration 5000 U/g, pH value 6.0 and substrate concentration 40 g/L. Under the optimum condition, the rate ofpolypeptide yield was 56.68 4±0.99%.