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| 胃蛋白酶和木瓜蛋白酶水解核桃蛋白工艺研究 |
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颜小捷, 刘幼娴, 郑立浪, 卢凤来, 李典鹏
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1. 广西植物功能物质研究与利用重点实验室, 广西植物研究所, 广西 桂林 541006;2. 广西中医药大学, 南宁 530001;3. 广西师范大学, 广西 桂林 541004
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| 摘要: |
| 以核桃粕为原料,以水解度为考察指标,研究胃蛋白酶和木瓜蛋白酶对核桃蛋白的水解作用。结果表明:木瓜蛋白酶为酶解核桃蛋白最佳酶,其最佳酶解条件为底物浓度4%、酶质量分数5%、酶解pH值为7.0、酶解温度50 ℃、酶解时间4 h; 在该条件下,木瓜蛋白酶酶解核桃蛋白水解度可高于25.76% |
| 关键词: 核桃蛋白 胃蛋白酶 木瓜蛋白酶 水解度 |
| DOI：10.3969/j.issn.1000-3142.2014.02.011 |
| 分类号:Q946.5 |
| Fund project: |
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| Study on preparation of walnut peptides from enzymatic hydrolysis of pepsin and papain |
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YAN Xiao-Jie1, LIU You-Xian1,2, ZHENG Li-Lang1,3,
LU Feng-Lai1, LI Dian-Peng1*
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1. Guangxi Key Laboratory of Functional Phytochemicals Research and Utilization, Guangxi Institute of Botany,
Guilin 541006, China;2. Guangxi University of Chinese Medicine, Nanning 530001, China;3. College of Life Sciences, Guangxi Normal University, Guilin 541004, China
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| Abstract: |
| Walnut peptides were obtained through pepsin or papain enzymolysis with walnut residue as raw materials and degree of hydrolysis as index. The results showed that papain was the optimum proteinase. The optimum hydrolytic conditions were as followed:substrate concentration was 4%,enzyme concentration was 5%,pH was 7,temperature was 50 ℃ and hydrolysis time was 4 h. Under these optimum conditions,the degree of hydrolysis can be higher than 25.76%. |
| Key words: walnut protein epsin papain degree of hydrolysis |
