食品与机械2017，Vol.33Issue(10)：163-168,173,7.DOI:10.13652/j.issn.1003-5788.2017.10.001
酶法制备花椒籽蛋白铁结合肽的工艺优化
Preparation of iron-chelating peptides from Zanthoxylum Bungeanum seed protein using enzymatic hydrolysis
摘要
Abstract
Zanthoxylum bungeanum seed protein was hydrolyzed with different proteases,and the optimal protease was screened based on the hydrolysis degree and iron-chelating ability of hydrolysates,then iron-chelating peptides were prepared by the optimal protease.Single factor method and response surface methodology based on Box-Behnken design using four factors and three levels were carried out to optimize the conditions of Zanthoxylum bungeanum seed ironchelating peptide,and the effects,including substrate concentration,enzyme/substrate ratio,hydrolysis pH,temperature,time on ironchelating ability of hydrolysate were studied.The results indicated alcalase proteases was the optimal protease to prepare iron-chelating peptides from Zanthoxylum bungeanum seed protein.The optimal hydrolysis conditions were as followed:the substrate concentration 27.70 mg/mL,enzyme concentration 0.09 mg/mL,pH 10.47,hydrolysis temperature 65 ℃ and time 2.5 h.Based on this condition,the hydrolysate performed higher iron-chelating ability and degree of hydrolysis,which were 585.66 mg EDTA/g · Protein and 7.23％ respectively.关键词
花椒籽蛋白/铁结合肽/碱性蛋白酶/水解度Key words
Zanthoxylum bungeanum seed protein/iron-chelating peptide/alcalase protease/hydrolysis degree引用本文复制引用
原洪,柴丽琴,权俐,王立霞,田呈瑞,王晓宇..酶法制备花椒籽蛋白铁结合肽的工艺优化[J].食品与机械,2017,33(10):163-168,173,7.基金项目
陕西省重点研发计划项目(编号:2017NY-142) （编号:2017NY-142）
