摘要
采用木瓜蛋白酶、中性蛋白酶复合酶解汉麻蛋白制备汉麻籽多肽,在单因素试验基础上采用正交试验设计,以汉麻蛋白的水解度为考核指标,探讨各酶解因素对水解度的影响,优化复合酶水解蛋白的最佳工艺条件。试验结果表明,复合酶最佳酶解条件为酶解温度70℃,木瓜蛋白酶加酶量0.4%(底物质量),中性蛋白酶加酶量3.0%(底物质量),pH值5.0,料液比1∶5,酶解时间3 h。在该工艺条件下水解度为27.23%,与单一酶法相比,水解度明显提高。
In order to prepare peptides,papain and neutral protease is chosen to hydrolyze the protein of Cannabis sativa L.Firstly we use method of single-factor as basement to research and then comprehensively use the orthogonal experimental to find the most optimal starch hydrolysis process. By analyzing the degree of Cannabis sativa L,the best conditions of their enzymolysis are probed into. The result show that the most optimum hydrolysis technique is as follow：enzyme temperature is 70 ℃,pH value is 5.0,the amout of papain is 0.4%,the amount of neutral is 3.0%,the solid-liquid rate is 1 ∶5,enzymatic hydrolysis time is 3 horus. After improving the technological conditions,the final degree of complex hydrolysis are 27.23%. It is increased significantly compare with single enzymatic hydrolysis.
出处
《农产品加工》
2016年第10期22-24,28,共4页
Farm Products Processing
基金
黑龙江省财政厅
黑龙江省科学院资助项目(20160101)
关键词
汉麻
复合酶
多肽
Cannabis sativa L.
complex enzyme
polypeptide
