摘要
本研究采用双酶分步水解法制备小黑豆多肽。最佳工艺条件为:先用枯草杆菌碱性蛋白酶,在50℃、pH9.0下水解经预处理的小黑豆分离蛋白4h;再用霉菌中性蛋白酶在pH7.0、50℃水解4h,加酶量均为4000U/g。该工艺的多肽得率可以达到80%以上,水解度(DH%)为32.75%。凝胶色谱分析表明,小于10000D的多肽可达到总多肽的91.61%。
The optimum conditions about sequentially hydrolyzing small black-soybean protein isolated were： the small black- soybean were hydrolyzed by alkaline proteinases in the condition of pH 9.0, 50℃ for 4 hours, and then, hydrolyzed continuously by neutral protease in the condition of pHT.0, 50℃ for 4 hours, and the quantity of pronase is 4000U/g. The peptide yield reached 80%, and the degree of hydrolysis （DH） of black-soybean protein isolate is 32.75%. The result of gel chromatography showed that the percentage of the component of black-soybean peptides with a molecular weight below 10000 D 91.61%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第5期231-233,共3页
Food Science
基金
山西省科技攻关项目(2006031074)
关键词
小黑豆多肽
双酶水解
多肽得率
分子量分布
水解度
small black-soybean peptide
double enzymolysis
peptide yield~ molecular weight distributiom DH
