碱性蛋白酶酶解芝麻粕制备蛋白肽的工艺优化

Process Optimization of Preparation of Protein Peptides from Sesame Meal by Alkaline Protease

芝麻在食物与人类健康方面备受关注,富含蛋白质、油脂等营养组分,传统加工主要利用其油脂成分,在植物基蛋白广受青睐的今天,对其蛋白质的相关研究成为热点。以亚临界芝麻粕(SSM)为原料,采用碱性蛋白酶酶解法制备芝麻蛋白肽,并对其进行工艺优化。结果表明,在单因素试验基础上,采用Box-behnken分析对其工艺参数进行优化,优化后的碱性蛋白酶酶解SSM制备芝麻蛋白肽的工艺参数为原料粒度0.425 mm、底物浓度2%、温度51℃、pH 10.9、加酶量9 700 U/g底物、时间2 h,在此条件下多肽得率为12.38%±0.13%。

Sesame has attracted much attention in terms of food and human health.It is rich in protein,oil and other nutritional components.Traditional processing mainly uses its oil components.Today,when plant-based proteins are widely favored,the research on its protein has become a hot spot.Using subcritical sesame meal(SSM) as raw material,sesame protein peptides were prepared by alkaline protease enzymatic hydrolysis,and the process was optimized.The results showed that,on the basis of single factor experiments,Box-behnken analysis was used to optimize its process parameters.The optimized process parameters for preparing sesame protein peptides from SSM by alkaline protease enzymatic hydrolysis were as follows:raw material particle size 0.425 mm,substrate concentration 2%,temperature 51 ℃,pH 10.9,the amount of enzyme added 9 700 U/g substrate and time 2 h.Under these conditions,the peptide yield was 12.38% ± 0.13%.