摘要
以鹰嘴豆为原料,以其酶解产物对α-葡萄糖苷酶的抑制率和水解度为指标,比较中性蛋白酶、碱性蛋白酶、木瓜蛋白酶和风味蛋白酶对鹰嘴豆的酶解效果,并进一步对碱性蛋白酶的酶解工艺参数进行响应面法优化。结果表明碱性蛋白酶的酶解效果最好,响应面法优化得到碱性蛋白酶酶解鹰嘴豆制备α-葡萄糖苷酶抑制肽的最佳工艺条件为:酶解时间5.1 h,酶解温度57℃,底物浓度5.2%,p H 10.0,加酶量4 000 U/g。在该工艺条件下,鹰嘴豆蛋白水解度为14.51%,酶解产物对α-葡萄糖苷酶的抑制率可达32.79%。
The optimization of hydrolysis conditions of α-glucosidase inhibiting peptide from chickpea protein was studied, the effect of enzymatic hydrolysis of chickpea protein with four kinds of proteases was compared. The hydrolysis conditions were optimized by single factor and response surface methodology（RSM） design according to α-glucosidase inhibiting activities. The results showed that the alkaline protease was selected for the optimal enzyme from four proteases. The optimum conditions of enzymatic hydrolysis were as followings： hydrolysis time 5.1 h, temperature 57.0 ℃, substrate concentration 5.2%, p H 10.0, and enzyme concentration 4 000 U/g. Under these conditions, the degree of hydrolysis was 14.51%, the inhibition rate of products on α-glucosidase was 32.79%.
出处
《食品工业》
CAS
北大核心
2016年第6期156-161,共6页
The Food Industry
关键词
鹰嘴豆
酶解
Α-葡萄糖苷酶
抑制率
chickpea powder
enzymatic hydrolysis
α-glucosidase
inhibition rate
