酶与高压蒸煮耦合水解蛹虫草蛋白质的工艺研究

The Study of Enzymatic and High-Pressure Cooking Coupled Hydrolyzed Cordyceps militaris Protein

以蛹虫草蛋白质为原料,利用胰蛋白酶与高压蒸煮耦合水解蛹虫草蛋白质,开发虫草肽产品。以耦合水解后的水解度和得率为指标,探讨胰蛋白酶与高压蒸煮耦合的方法对蛹虫草蛋白质的水解效果。结果表明,在底物浓度为7%,酶添加量1.3%,酶解时间8 h后进行高压蒸煮,蒸煮温度115℃(0.122 MPa),保压8 h的条件下,水解度为23.6%,得率为63.1%。胰蛋白酶与高压蒸煮耦合工艺对蛹虫草蛋白酶解效果相对较好,产品收率高,相对分子量小于1 000 Da的小肽占到90%以上。

Using the protein of Cordyceps militaris as the raw material, use trypsin and high pressure cooking coupling hydrolyzed Cordyceps militaris protein to develop the product of peptide products. The hydrolysis degree and the yield of the hydrolysis as well as the indicators to discuss, the hydrolysis effects of trypsin and high pressure cooking coupling. In the substrate concentration was 7%, the adding amount of 1.3%, enzymolysis time after 8 h high pressure steaming, boiling temperature 115 ℃（0.122 MPa）, under the condition of the holding 8 h, degree of hydrolysis was 23.6%, the yield of 63.1%. Trypsin and high-pressure cooking coupling technology of Cordyceps militaris proteolytic digestion effect were relatively good, the product yield high, the relative molecular weight was less than small peptides of 1 000 Da accounted for more than 90%.