玉米黄粉蛋白的酶法水解工艺

Enzymatic hydrolysis technology for corn gluten meal

玉米黄粉中含有约60%的蛋白质,但很难直接应用,必须预处理。作者以玉米黄粉为原料,运用变性处理和酶法水解的方法,获得具有生理功能的活性肽,可开发保健型功能食品。通过测定水解度(DH%)和酸溶性肽得率(YASP%)确定As1.398中性蛋白酶的酶解效果最好。实验结果表明:Na2SO3对玉米黄粉蛋白变性处理可以较大程度地提高水解度。变性处理的最佳条件为:Na2SO3浓度0.15%,温度45℃,变性反应时间15min。最佳水解条件为:pH7.2,温度45℃,加酶量91700U,底物玉米黄粉的质量分数为0.9%,时间2h。水解度和酸溶性肽得率可分别达到52.27%和63.17%。

Sixty percent of protein in corn is contented in the gluten meal. But, it is hard to be avail directly, and pretreatment is needful. By denaturalizing and hydrolyzing the corn gluten meal, we obtain bioactive peptide used for health care food production. Measuring the degree of hydrolysis and yield of soluble acid peptide, we find As1.398 is the best enzyme.Na2SO3 is the most reasonable denaturing additive. Optimal condition of denaturalization is given by: temperature, 45?℃; treatment time, 15?min; concentration of Na2SO3, 0.15%. Optimum condition of hydrolysis is given by: pH,7.2; temperature, 45?℃; enzyme quantity, 9 700?U; concentration of substratum,0.9%; treatment time, 2?h. Degree of hydrolysis and bioactive peptide yield achieve 52.27 and 63.17 respectively.