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中国农学通报

中国农学通报 ›› 2013, Vol. 29 ›› Issue (33): 400-404.doi: 10.11924/j.issn.1000-6850.2012-3737

所属专题： 生物技术

• 食品 营养 检测 安全 • 上一篇    下一篇

鹰嘴豆分离蛋白的酶解工艺研究

陈晓飞 李锋 周伏忠 孙玉飞 陈国参   

  • 收稿日期:2012-11-19 修回日期:2012-12-15 出版日期:2013-11-25 发布日期:2013-11-25
  • 基金资助:
    鹰嘴豆固体发酵酶解生产纳豆短肽工艺优化与产业化

Study on the Enzyme Hydrolysis of Chickpea Protein

  • Received:2012-11-19 Revised:2012-12-15 Online:2013-11-25 Published:2013-11-25

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摘要： 通过单因素实验和正交实验，得出碱性蛋白酶水解鹰嘴豆分离蛋白的最佳反应条件是：pH8.5、反应温度55℃、底物浓度[S] 2%、酶与底物浓度之比[E]/[S]2%，在此条件下，蛋白水解率可以达到27.86%；碱性蛋白酶、木瓜蛋白酶、菠萝蛋白酶在各自最佳反应条件下（碱性蛋白酶pH8.5、反应温度55℃、[S]2%、[E]/[S]2%，木瓜蛋白酶和菠萝蛋白酶均为pH7.2、反应温度55℃、[S]2%、[E]/[S]2%）依次水解鹰嘴豆分离蛋白，反应结束时，蛋白水解度可达到34.64%。

关键词: 云南省, 云南省

Abstract: Through a single-factor test and an orthogonal designed experiment, the alcalase hydrolysis of chickpea protein was systematically studied. Results show that the obtained optimum hydrolysis conditions are pH 8.5, hydrolyzing temperature (T) 55℃, concentration of substrate [S] 2%, and ratio of enzyme and substate[E]/[S]2%. Under this condition, the degree of hydrolysis(DH) was 27.86%. Under each optimum conditions of the three proteases respectively(the obtained optimum hydrolysis condition of alcalase was pH 8.5, hydrolyzing temperature (T) 55℃, concentration of substrate [S] 2%, and ratio of enzyme and substate[E]/[S]2%. The obtained optimum hydrolysis condition of papain and bromelain was pH 7.2, hydrolyzing temperature (T) 55℃, concentration of substrate [S] 2%, and ratio of enzyme and substate[E]/[S]2%. ), the chickpea protein hydrolyzing by the alcalase, papain and bromelain in turn was studied, we found that the DH can reach 34.64%.

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