摘要
用胰蛋白酶水解绿豆磨粉制备绿豆蛋白多肽液,其最佳水解条件为:酶解温度37℃,pH 9.0,时间15 h,[酶]/[底物]1.5%。在此条件下,胰蛋白酶一次制备绿豆蛋白多肽的提取率可达60.50%;对绿豆多肽酶解液超滤分离,共得到<1 kDa,1~5 kDa以及>5 kDa 3种分子质量组分的多肽,其所占比例分别为35.63%,56.24%及8.13%;高效液相色谱分析绿豆蛋白多肽的氨基酸组成,结果表明绿豆蛋白多肽中的Val、Ile、Leu、Phe及Lys含量都比较高,除了Cys含量较低外,其余必需氨基酸含量均接近或达到FAO/WHO推荐值。
Taking the method of trypsin hydrolysis to prepare the mung bean polypeptide,the best technological parameters of hydrolysis were temperature 37℃,pH 9.0,time 15 h,and[enzyme]/[substrate]1.5%.Under these conditions,the preparation rate of mung bean was 60.50%;Mung bean polypeptide was separated into three different molecular weights of<1 kDa(35.63%),1-5 kDa(56.24%)and>5 kDa(8.13%)after ultrafiltration treatment.High performance liquid chromatography(HPLC)analysis showed that the contents of Val,Ile,Leu,Phe and Lys in mung bean protein polypeptide were higher than FAO/WHO referenced values.
作者
张玉霞
梁琼
黎渊珠
邹亚男
薛梅
梁丽琴
ZHANG Yuxia;LIANG Qiong;LI Yuanzhu;ZOU Yanan;XUE Mei;LIANG Liqin(School of Marine Science,Hainan Technology and Business College,Haikou 570203;Hainan Provincial Institute for Food and Drug Control Haikou Branch,Haikou 570311;School of Materials Science and Chemical Engineering,Hainan Vocational University of Science and Technology,Haikou 571126;College of Life Science,Shanxi Normal University,Linfen 041004)
出处
《食品工业》
CAS
2021年第5期54-58,共5页
The Food Industry
基金
2020年度海南省高等学校科学研究重点项目(Hnky2020ZD-27)。
关键词
绿豆
分离蛋白
胰蛋白酶
多肽
制备工艺
mung bean
protein isolate
trypsin
polypeptide
preparation technology
