摘要
以多肽的水解度为参考指标,在单因素试验基础上,利用响应面试验优化美藤果粕多肽的高温蒸煮结合酶法提取工艺,并对该工艺下制备的美藤果粕多肽进行氨基酸组成和分子量分析。结果表明,其最佳工艺参数为液料比为20∶1(mL/g)、蒸煮时间6 h、酶解温度55℃、酶解时间6 h、酶添加量1.16%,该条件下美藤果粕多肽的水解度为32.5%。制得的多肽分子量小于1000 Da的肽段占94.5%,属于小分子多肽。
With the hydrolysis degree of polypeptide as a reference indicator,the high-temperature cooking combined with enzymatic extraction process method for optimizing the production of polypeptide from Plukenetia volubilis Linneo meal was performed using response surface experiments based on single-factor experiments.The amino acid composition and molecular weight of the polypeptide prepared under this process were analyzed.The results showed that the optimal process parameters were as follows:the liquid-solid ratio of 20∶1(mL/g),cooking time of 6 h,enzymatic hydrolysis temperature of 55℃,enzymatic hydrolysis time of 6 h,enzyme addition amount of 1.16%.Under this condition,the hydrolysis degree of Plukenetia volubilis Linneo meal peptides was 32.5%.The polypeptide segments with a molecular weight less than 1000 Da accounted for 94.5%of the total,indicating the presence of small molecular polypeptide.
作者
赖玉萍
林锦铭
安苗青
陈颖仪
杜冰
黎攀
LAI Yuping;LIN Jinming;AN Miaoqing;CHEN Yingyi;DU Bing;LI Pan(College of Food Science,South China Agricultural University,Guangzhou 510642,Guangdong,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第20期167-174,共8页
Food Research and Development
关键词
美藤果
多肽
酶解工艺
氨基酸组成
分子量
Plukenetia volubilis Linneo
polypeptide
enzymatic hydrolysis process
amino acid composition
molecular weigh
