摘要
蛋白质水解后其热稳定性、溶解性以及功能特性得到了改善,同时形成了大量的苦味肽。采用活性炭吸附法对玉米醒酒肽脱苦工艺条件进行研究。通过响应曲面分析方法优化其水解工艺,结果表明,脱苦温度为29.7℃,固液比为1∶12(m/v),pH为3.5,时间2h。所测得的玉米肽液中OD220/OD280为37.90。采用高效液相色谱法对玉米醒酒肽进行测定分子量的实验,结果表明:玉米醒酒肽的分子量主要分布在1356.594 Da^3207.308 Da之间。氨基酸分析结果显示:玉米醒酒肽中亮氨酸含量最高,丙氨酸其次。
The solubility, heat stabihty, and nutrition properties of bitter peptides were improved after enzymatic hy- drolysis by proteinase. However, a large amount of bitter peptides were formed during the processing. Corn peptides purified by active carbon were used in the study. The experiment results indicated that active carbon absorption could get a good purification. Single factor experiment and response surface methodology were employed to optimize its debit- tering. The optimal condition was as follows： pH was 3.5, the absorption temperature was 29. 5℃, the active carbon content was 1 ： 12 （m ： v） the absorption time was 2. Oh and OD220/OD2s0 was 37. 90. Molecular weight of corn pep- tides distribution was analyzed by HPLC. The experimental results of HPLC showed that, the molecular weight of Corn peptides mainly distributed between 1356. 594 Da ～3207. 308 Da. The result of amino acid analysis showed that Leu- eine content was the highest and Alanine was the next.
出处
《中国食品添加剂》
CAS
北大核心
2014年第5期105-113,共9页
China Food Additives
关键词
玉米蛋白
玉米醒酒肽
脱苦工艺
表征分析
corn gluten meal
corn sober peptide
debittness
characterization analysis
