LIU Zheng,HU Li-ju,ZHAO Li-wei,et al.Step-by-step Enzymatic Hydrolysis Preparation of Soybean Peptide with Ultrasonic-Assisted Method[J].Soybean Science,2013,32(03):402-405.[doi:10.11861/j.issn.1000-9841.2013.03.0402]
超声波辅助分步酶解法制备大豆肽的研究
- Title:
- Step-by-step Enzymatic Hydrolysis Preparation of Soybean Peptide with Ultrasonic-Assisted Method
- 分类号:
- TS201.2
- 文献标志码:
- A
- 摘要:
- 采用超声波前处理后分步酶解工艺来制备大豆肽，以提高水解效果。以可溶性蛋白含量为指标，研究超声波处理的时间、功率、温度对可溶性蛋白含量的影响；以中性蛋白酶和碱性蛋白酶为工具酶对大豆粕分步水解，以肽得率为判断指标，研究底物浓度、温度、pH、酶浓度、时间对水解效果的影响。结果表明:超声波前处理的最佳工艺参数为35℃，10 min，210 W。第一步中性蛋白酶的最佳酶解条件温度45℃、pH 8.0、底物浓度6%、酶浓度为10 000 U·g-1，水解时间为3 h，此时水解率为19.45%，肽得率为20.51%。第二步碱性蛋白酶的最佳酶解条件温度60℃、pH 10.5、酶浓度12 500 U·g-1，水解时间3.5 h，此时水解率为30.89%，肽得率为48.79%。
- 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 pretreatment 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.
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