摘要
以甜瓜籽为原料,水解度为考察指标,采用胰蛋白酶和碱性蛋白酶双酶协同酶解法制备甜瓜籽多肽。通过单因素试验和响应面设计试验对酶解条件进行优化,结果表明:酶解的最佳工艺条件为底物浓度为3%、加酶量为4%、酶解时间为180 min、酶解温度为50℃、pH值为8、双酶质量比为6∶4,水解度达到最大值13.85%。
Melon seeds was used as raw materials,and taking the degree of hydrolysis as an index,trypsin and alkaline protease were used to prepare the melon seed polypeptide.The single-factor test and response surface design test were used to optimize the enzymolysis conditions.The results showed that the best conditions for enzymolysis were found to be:substrate concentration 3%;enzyme amount 4%;hydrolysis time 180 min;hydrolysis temperature 50℃;pH 8 and dual-enzymatic mass ratio 6∶4.The degree of hydrolysis reached a maximum of 13.85%.
作者
王思琪
傅晶依
丁修庆
刘佳鑫
赵珺
WANG Si-qi;FU Jing-yi;DING Xiu-qing;LIU Jia-xin;ZHAO Jun(College of Food Science and Engineering,Changchun University,Changchun 130022,Jilin,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第8期94-99,共6页
Food Research and Development
基金
长春大学与吉林大学联合培养“协同培养”项目。
关键词
甜瓜籽
多肽
双酶酶解
水解度
工艺优化
melon seed
polypeptide
dual-enzymatic hydrolysis
the degree of hydrolysis
process optimization
