魔芋多肽酶解法制备工艺研究

The preparation process of konjac polypeptide using enzymatic hydrolysis

采用碱溶酸沉法提取魔芋飞粉中的蛋白质,再用碱性蛋白酶对提取出的魔芋蛋白进行酶解,探究魔芋多肽的最佳制备工艺。该试验以蛋白质提取率为指标,先确定出魔芋蛋白的最佳提取工艺,再以多肽提取率(TCA–SN)和水解度(DH)为双指标,通过单因素试验和正交试验来优化魔芋多肽制备工艺。结果表明:魔芋蛋白的等电点为p H 3.8,最佳提取条件为酶解p H 8.5、酶解温度50℃、酶用量3 500 U/g、酶解时间150 min。在该组合条件下得到的多肽得率和水解度分别为11.98%和9.19%。

The extraction process of konjac protein using alkaline dissolution and acid precipitation methods and the preparation process of konjac polypeptide using enzymatic hydrolysis was studied. The protein extraction yield was served as an index of extracting konjac protein,the TCA–SN and the degree of hydrolysis were served as indexes of the preparation of konjac polypeptide. Alkaline protease was choosed as the optimum protease to hydrolyze konjac protein. Through the single factor and orthogonal experiment,the preparation process of konjac polypeptide was optimized. The result showed that the isoelectric point of konjac protein was pH value 3.8,the optimum conditions of enzymolysis were：pH value 8.5,temperature 50℃,enzyme concentration 3 500 U/g,time 150min. Under the optimum conditions,the TCA–SN was 11.98%,the degree of hydrolysis was 9.19%.