谷氨酸菌体蛋白的酶解试验研究

A Study on the Enzymic Hydrolysis of Glu Thalli Protein in the Production of Monosodium Glutamate

以味精生产中的废弃物——谷氨酸菌体蛋白为原料 ,经过稀酸预处理后 ,用蛋白酶水解获得复合氨基酸水解液。通过正交试验确定最佳酶解条件为 :酶添加量 4%、温度 40℃、初始 p H=7.5、水解时间 1 2 h、底物质量比为 1∶ 30 ,此条件下水解率为 75 .3%。水解液中含有 1 7种氨基酸 ,其中必需氨基酸约占 5 0 %。

Glu thalli in the production of MSG, having been treated with thin acid, was hydrolyzed by protease to obtain amino acid hydrolysate. The optimal hydrolysis condition was determined by formular orthogeneses experiment: the amount of protease 4%, temperature 40 ℃, initial pH 7.5, hydrolytic time 12 h and substrate concentration 1∶30. The protein hydrolysis rate was 75.3% in this condition. The hydrolysate contained 17 kinds of amino acid, among which 50% were essential amino acids.