风味蛋白酶酶解蚕蛹蛋白工艺研究

Study on the Technology of Flavor Protease Enzymatic Hydrolysis of Silkworm Chrysalis

以蚕蛹蛋白为原料,蚕蛹蛋白水解度为指标,通过单因素试验和正交试验对影响蚕蛹蛋白水解度的因素,如底物浓度、酶与底物比、酶解p H、酶解温度、酶解时间等进行优化,并对蚕蛹氨基酸成分和蚕蛹蛋白水解液的抗氧化能力进行分析测定。结果表明,当底物浓度为4.0%、酶解时间为4.0 h、酶解pH为7.0、酶与底物比为20%时,蚕蛹蛋白水解度最高,达37.04%。抗氧化分析结果显示,风味蛋白酶酶解蚕蛹蛋白的水解液对DPPH清除活性较高,为90.19%,对超氧阴离子的清除率为24.79%,对羟基自由基的清除率为37.07%。

Taking silkworm chrysalis protein as raw materials, the technical parameters were optimized by single factor and orthogonal design experiments. The degree of hydrolysis of silkworm chrysalis protein was used as the research indicators. The factors affecting degree of hydrolysis include concentration of substrate, enzyme-substrate ratio, pH, temperature, and time. The amino acid composition and antioxidant capacity of silkworm chrysalis protein hydrolysate were studied as well. The results showed that using flavor protease enzymolysis silkworm chrysalis protein, when the concentration of substrate was 4.0%, enzymolysis time was 4.0 h, enzymolysis pH was 7.0, and enzyme-substrate ratio was 20.0%, the silkworm chrysalis protein hydrolysis degree was up to 37.04%. Antioxidant analysis results showed that silkworm chrysalis protein hydrolysate of DPPH clearance was 90.19%, ultra oxygen anion clearance was 24.79%, and hydroxyl free radical scavenging effect was 37.07%.