低苯丙氨酸紫苏肽制备工艺研究

Study on preparation technology of low-phenylalanine perilla peptide

为丰富低苯丙氨酸特殊医学用途配方食品,本研究以紫苏籽粕(脱脂)为原料,通过单因素及响应面分析法优化双酶水解工艺,同时探究活性炭吸附游离苯丙氨酸的条件。结果表明,双酶法水解紫苏蛋白以制备低苯丙氨酸紫苏肽的最佳工艺为:选择中性复合蛋白酶(pH 7.0)和氨基肽酶(pH 8.0),分别在55℃条件下依次水解紫苏籽粕5.0、5.5 h。采用200目活性炭吸附水解后游离的苯丙氨酸,经高效液相色谱检测,紫苏蛋白中苯丙氨酸释放率为96.54%,苯丙氨酸去除率为97.64%,产物中苯丙氨酸质量分数为1.10 mg/g,满足《食品安全国家标准特殊医学用途配方食品通则》(GB 29922—2013)中对苯丙氨酸含量的要求。本研究为低苯丙氨酸特殊医学用途配方食品的制备提供了一种有效的方法,对于推广这类食品有重要的现实意义。

To enrich low-phenylalanine formula food for special medical purposes,this study used perilla defatted seed meal as the raw material to optimize the double enzymatic hydrolysis process through single factor and response surface analysis,while exploring the conditions for the adsorption of free phenylalanine by activated carbon.The results showed that the optimum conditions for the preparation of low-phenylalanine peptide by double enzymatic hydrolysis of perilla protein were as follows:the neutral complex protease(pH 7.0)and aminopeptidase(pH 8.0)were used to hydrolyze perilla seed meal at 55℃for 5.0 h and 5.5 h,respectively.Then,the free phenylalanine was adsorbed by 200 mesh activated carbon.Finally,the product was detected by high performance liquid chromatography,and the phenylalanine release rate in perilla protein was 96.54%,and the phenylalanine removal rate was 97.64%,and the phenylalanine content in the product was 1.10 mg/g,which could meet the national standard of National Standard for Food Safety-General Rules for Formula Food for Special Medical Purposes(GB 29922—2013).Therefore,this study provides an effective method for the preparation of low-phenylalanine formula food for special medical purposes,which is of great practical significance to promote it.