摘要
经过酶法水解,采用三元二次回归正交旋转实验,水解低价值虾蛋白,制取高质量的低分子肽粉末,在此基础上对制得的多肽性能进行研究。实验结果表明,最佳水解条件为pH值7.0、加酶量6000U/g、反应时间为6h、底物浓度4%。此条件下制得低分子多肽水解液无苦味,水解度高达26.48%,酸溶性肽得率39.47%,多肽平均链长3,氨基酸氮含量13.5%,而且富含多种微量元素。同时对产品进行口味与营养优化研究,制备出了低分子多肽保健饮品。
High quality peptide of small molecule was made from low-value shrimp with enzyme-hydrolysis method, by regression orthogonal experiments, and discussed its performances. The results showed, the best condition was, pH value 7, enzyme 6000U/mL, wide protein of low-value shrimp concentration 4% for 2h. At this condition, no bittemess liquid of peptide was obtained, and hydrolysis degree of the protein was 26.48%, the rate of the sour dissolved peptide was 39.47, the average length of peptide chain was 3, and the content of nitrogen in amino acid state was 13.5%. The health drink was made with good test and nutrition.
出处
《食品科技》
CAS
北大核心
2007年第2期202-205,共4页
Food Science and Technology
基金
第七届全国大学生挑战杯课题项目。
关键词
虾蛋白
木瓜蛋白酶
水解
多肽
shrimp protein
pawpaw proteinase
hydrolysis
peptide
