酶法制备黑豆粕粉多肽的工艺研究

Preparation of polypeptides from black bean meal by enzymatic method

该试验以黑豆粕粉为原料,以蛋白水解度为评价指标,从风味蛋白酶、中性蛋白酶、碱性蛋白酶、木瓜蛋白酶、胰蛋白酶中筛选水解效果最好的蛋白酶。考察酶解pH、加酶量、酶解温度和酶解时间对黑豆粕粉蛋白质水解度的影响。在单因素试验结果基础上,采用响应面试验对黑豆粕粉多肽的酶解条件进行优化。结果表明,碱性蛋白酶最适合酶解黑豆粕粉多肽,其最佳酶解条件确定为酶解温度55℃、酶解pH 9、酶解时间260 min、加酶量4.3%。在此最佳条件下,蛋白水解度为35.23%,较优化前蛋白水解度提高1.93%。

Using black soybean meal as the raw material and protein hydrolysis degree as evaluation index,the protease with optimal hydrolysis effect was screened from flavor protease,neutral protease,alkaline protease,papain and trypsin.The effects of enzymolysis pH,enzyme addition,temperature and time on protein hydrolysis degree of black soybean meal were investigated.On the basis of single factor experiment,the enzymatic hydrolysis conditions of black soybean polypeptide were optimized by response surface experiments,the digestion conditions were optimized.Results showed that alkaline protease was the optimal enzyme for hydrolyzing peptides from black soybean meal,and the optimum conditions were as follows:enzymolysis temperature 55℃,pH 9,time 260 min,and alkaline protease addition 4.3%.Under the optimal conditions,the protein hydrolysis degree was 35.23%,which was 1.93%higher than that of before optimization.