摘要
以大豆蛋白为底物,氨基氮含量为指标,确定微波加热三酶(碱性蛋白酶、木瓜蛋白酶、胃蛋白酶)分步水解的加酶方式和加酶顺序及制备小分子大豆多肽的最佳工艺条件,用荧光分析法测氨基氮含量(AN),葡聚糖G-50凝胶色谱法进行分离检测。结果表明:在各自最佳水解条件下,先加碱性蛋白酶,再加入木瓜蛋白酶,最后加入胃蛋白酶,三酶分步水解大豆蛋白,所得大豆肽氨基氮含量为2813.3506mg/L,明显优于单酶和双酶,制得的大豆肽分子量主要集中在1000u以下。用荧光分析法、G-50凝胶色谱可对大豆肽进行较好的分离检测。
Using soy protein as the substrate,amino nitrogen（AN）as standards ,the optimized conditions of low molecular weight soybean polypeptides with three kinds of enzymes hydrolysis （alkling protease,papain,pepsin）separately in step as well as the sequence and way of enzymes adding by microwave heating was found.It was examined by fluorescence analysis method,seperated by Sephadex G-50.The result showed that under the optimum conditions of every enzyme hydrolysis,alkling protease was first put in with its conditions,then papain was put in,pepsin was put in at last under its conditions.The soybean polypeptides of three-enzyme hydrolysis separately in step were prepared,amino nitrogen was higher than single enzyme and double-enzyme obviously for 2 813.350 6 mg/L,the relative molecular mass of soybean polypeptides mostly below 1 000 u.Soybean polypeptide was well tested and seperated by Sephadex G-50 and fluorescence analysis method.
出处
《食品研究与开发》
CAS
北大核心
2010年第6期162-166,共5页
Food Research and Development
基金
国家自然科学基金项目(5037302)
陕西省教育厅自然科学基金项目(09JK801)
陕西省科技厅资助项目(2009JM2010)
关键词
分步水解
大豆多肽
荧光分析
大豆蛋白
enzyme hydrolysis separately in step
soybean polypeptide
fluorescence analysis
soy protein
