大豆科学2013，Vol.32Issue(3)：402-405,409,5.
超声波辅助分步酶解法制备大豆肽的研究
Step-by-step Enzymatic Hydrolysis Preparation of Soybean Peptide with Ultrasonic-Assisted Method
刘政 1胡丽菊 2赵丽薇 1孙延芳 1刘莹 1刘柏彤1
作者信息
- 1. 辽宁工程技术大学理学院,辽宁阜新123000
- 2. 沈阳农业大学食品学院,辽宁沈阳110161
- 折叠
摘要
Abstract
The ultrasonic treatment and step-by-step enzymatic hydrolysis method was utilized to improve the hydrolysis of soy peptides.The suitable time,power and temperature of ultrasonic treatment were investigated with soluble protein content as index.Then the neutral protease and papain were used as tool enzyme to hydrolyze soybean meal step-by-step,and the effect of substrate concentration,temperature,pH,enzyme concentration,hydrolysis time on peptide yield was researched.Results showed the best process parameters of the ultrasonic pre-treatment were 35℃,10 min,210 W.The optimized conditions of neutral protease hydrolysis were hydrolyzed at 45℃,pH 8.0 for 3 h with the substrate concentration of 6％ and enzyme concentration of 10 000 U ·g-1,the hydrolysis degree and peptide yield reached 19.45％ and 20.51％,respectively.The optimized conditions of papain hydrolysis were hydrolyzed at 55℃,pH 10.5 for 3.5 h with the enzyme concentration of 12 500 U·g-1,the hydrolysis degree and peptide yield reached 30.89％ and 48.79％,respectively.After step-by-step enzymatic hydrolysis,peptide yield and the added value of the soybean meal were increased.关键词
超声波/分步酶解/大豆肽/肽得率Key words
Ultrasonic wave / Step-by-step enzyme solution/ Soybean peptide/ Peptide yield分类
轻工纺织引用本文复制引用
刘政,胡丽菊,赵丽薇,孙延芳,刘莹,刘柏彤..超声波辅助分步酶解法制备大豆肽的研究[J].大豆科学,2013,32(3):402-405,409,5.
