摘要
以反胶束法萃取得到的菜籽粕蛋白液为原料,以酶解产物的水解度、三氯乙酸氮溶解指数和肽得率为评价指标,并参照酶解液肽的分子量分布,考察超声波辅助分步酶解法对原料水解的影响。从木瓜蛋白酶、复合蛋白酶、碱性蛋白酶、复合风味酶、胰蛋白酶组成的6个复合酶中,筛选出制备优质小分子量菜籽肽的适宜复合酶。结果表明,木瓜蛋白酶与复合风味酶、胰蛋白酶与复合风味酶组成的两种复合酶均比较适合酶解此种菜籽粕蛋白,它们的酶解产物水解度和多肽得率较高,所含小分子量肽也较多。
In this study, rapeseed meal protein prepared by reverse micelles extraction was sequentially hydrolyzed with two enzymes under ultrasonic assistance. Papain, protamex, alcalase, flavourzyme and trypsin were used to comprise 6 pairwise combinations for two-step hydrolysis of rapeseed meal protein. The hydrolysis efficacy of each combination was assessed using degree of hydrolysis （DH）, trichloroacetic acid nitrogen-solution index （TCA-NSI）, peptide yield and molecular weight distribution. The sequential hydrolysis with papain followed by flavourzyme or with trypsin followed by flavourzyme presented higher DH and peptide yield and the corresponding products both contained less small peptides.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第13期244-248,共5页
Food Science
基金
国家农业成果转化项目(2009C10045)
国家“863”计划项目(2007AA10Z331)
江苏省教育厅自然科学研究项目(08KJB55004)
江苏省普通高校研究生科研创新计划项目(CX09S_046Z)
关键词
菜籽肽
超声波
分步酶解
酶筛选
rapeseed peptide
ultrasonic
stepwise enzymatic hydrolysis
enzyme screening
