摘要
利用木瓜蛋白酶对冷榨芝麻蛋白进行水解制备短肽。采用L16(45)正交实验探究了各因素对水解度的综合影响,得出最佳工艺参数:底物浓度4%,加酶量1 500 U/g,p H 9.0,温度60℃,时间3 h,在此条件下水解度为14.98%。所得水解液与硫酸锌螯合,采用L9(34)正交实验探究了各因素对螯合率的综合影响,得出最佳工艺参数:加锌比例1∶2,p H 7,温度60℃,高速搅拌,在此条件下螯合锌得率为71.1%。采用乙醇纯化制得的螯合锌,产品纯度99.3%,锌含量达到15.62%。
The papain was used to prepare peptides by hydrolyzing protein extracted from cold -pressed sesame cake.The comprehensive impact of the factors on the degree of hydrolysis was studied by orthogo-nal experiment L16 （4^5 ）,and the optimal process parameters were substrate concentration 4%,enzyme dose 1 500 U /g,pH 9.0,temperature 60 ℃,time 3 h.In this condition,the degree of hydrolysis could reach 14.98%.The hydrolysate formed a chelate with zinc sulfate.The comprehensive impact of the fac-tors on chelating rate was studied by orthogonal experiment L9 （3^4 ）.The optimal process parameters were that the ratio of zinc to compound amino acid was 1∶2,pH 7,temperature 60 ℃,stirring in high speed. Under this condition,the rate of zinc chelate was 71.1%.The zinc（Zn2 ＋）chelating peptides were puri-fied with ethanol.The purity of the products could be 99.3%,which contain zinc about 15.62%.
出处
《粮油食品科技》
北大核心
2014年第6期83-87,共5页
Science and Technology of Cereals,Oils and Foods
基金
现代农业产业技术体系芝麻加工(CAR15-1-10)
关键词
冷榨芝麻饼
蛋白水解
短肽螯合锌
cold -pressed sesame cake
protein hydrolysis
zinc（Zn2 ＋）chelating peptides
