马铃薯蛋白水解物的理化性质研究

Study on the Physicochemical Properties of Potato Protein Hydrolysate

马铃薯蛋白作为马铃薯淀粉加工的副产物,营养丰富、氨基酸组成均衡。以马铃薯蛋白为原料,对通过酶解试验将得到的马铃薯水解物(PH)进行理化性质的研究,分析得到的酶解产物中大分子物质含量较少,大部分为小分子肽段并结合HPLC的结果和多肽含量的测定,得出马铃薯蛋白水解物分子量5~10 kD。结果表明,通过酶解后其产物可为今后研究马铃薯蛋白水解物的高附加值利用提供参考。

Potato protein as by-products of potato starch processing,rich nutrition,amino acid composition was balanced.Based on potato protein as raw material,through enzymolysis experiments would be potato hydrolysate(PH)for a study of the physical and chemical properties,by the analysis of the enzyme solution macromolecular substance content in product was less,mostly small molecular peptides and combined with the results of HPLC and the determination of the content of peptide that potato protein hydrolysate molecular weight about 5~10 kD.The results showed that the products obtained by enzymatic hydrolysis could provide reference for the further study on the high value added utilization of potato proteolytic materials.