酶解法制备澳洲坚果蛋白肽工艺优化研究

Study on Pency of Macadama Protein Peptitis and Enzymatic Hyperlysis

研究主要针对澳州坚果粕展开,依次选用了碱性蛋白酶、中性蛋白酶、复合蛋白酶、木瓜蛋白酶和风味蛋白酶进行研究分析,参考蛋白提取率和水解度的数据指标来确定最优的蛋白酶种类。以筛选出的最优蛋白酶进行了单因素实验,以确定最佳的添加量、原料浓度和酶解时间。借助响应面Box-Behnken中心组合实验来优化酶解工艺的过程。研究结果表明,碱性蛋白酶解澳洲坚果的蛋白提取率和水解度分别为48.30%和17.33%,显著高于其他4种蛋白酶。基于单因素实验和Box-Behnken响应面的中心组合实验的研究结果,在碱性蛋白酶中,各种因素对于澳洲坚果粕蛋白提取率和水解度存在着极显著的影响(P<0.01),而这些影响因素的优先级分别是:酶的添加量>底物的浓度>酶解的时长。得出了对澳洲坚果粕蛋白进行酶解的最佳工艺参数:底物质量浓度为8 g/100 mL,酶添加量为1600 U/g,酶解时间2 h。在此条件下,蛋白的提取率和水解度分别能达到56.527%和18.658%。

In this paper,Australian nut residue was used as the research object,and alkaline protease,neutral protease,compound protease,papain and flavor protease were selected for research and analysis.The data indicators of protein extraction rate and degree of hydrolysis were referred to determine the optimal protease species.A single factor test was performed to determine the optimal addition amount,raw material concentration and digestion time.The process of enzymatic digestion was optimized with the help of a response surface Box-Behnken center combination assay.The results indicated that the protein extraction rate and hydrolysis degree of alkaline protease hydrolyzed macadamia nuts were 48.30%and 17.33%,respectively,significantly higher than those of the other four proteases.Based on the results of single factor experiments and Box-Behnken response surface center combination experiments,various factors had extremely obvious effects on the protein extraction rate and hydrolysis degree of macadamia nut meal in alkaline protease(P<0.01),and the priority of these influencing factors were:the amount of enzyme added>the concentration of substrates>the duration of enzymatic hydrolysis.The optimal process parameters for enzymatic hydrolysis of macadamia meal protein were obtained the substrate concentration was 8 g/100 mL,the enzyme addition was 1600 U/g,and the enzymatic hydrolysis time was 2 h.Under these conditions,the extraction rate and hydrolysis degree of protein could reach 56.527%and 18.658%,respectively.