双酶酶解杏仁蛋白制备杏仁肽工艺研究

Study on Preparation of Almond Peptides by Enzymatic Hydrolysis of Almond Protein

以杏仁粕为原料,通过脱脂和提取蛋白处理后,进行复合酶解制备杏仁肽,在此过程中以水解度为指标,通过单因素试验及正交试验优化,确定最佳酶解工艺为木瓜蛋白酶和碱性蛋白酶比1∶2,p H值8,酶底比1%,底物质量分数2%,酶解温度50℃,在此条件下的杏仁蛋白水解度为23.6%。

This experiment takes almond residue as raw material, after the treatment, the compound enzymatic hydrolysis of the almond peptide is carried out. In the process, the degree of hydrolysis is the index. By single factor and orthogonal experiment, the optimal enzymatic hydrolysis process is optimized. The ratio of papain to alkaline is 1 ： 2, the pH value is 8, the ratio of enzyme to substrate is 1%, the substrate concentration is 2%, and the enzymatic hydrolysis temperature is 50 ~C, under these conditions, the degree of hydrolysis of almond orotein is 23.6%.