| 酶水解麦糟蛋白制备可溶性肽工艺研究 |
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| 引用本文： | 肖连冬,李慧星,臧晋,许彬. 酶水解麦糟蛋白制备可溶性肽工艺研究[J]. 南阳理工学院学报, 2009, 1(6): 56-59 |
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| 作者姓名： | 肖连冬 李慧星 臧晋 许彬 |
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| 作者单位： | 南阳理工学院生物与化学工程学院,河南,南阳,473004;南阳理工学院生物与化学工程学院,河南,南阳,473004;南阳理工学院生物与化学工程学院,河南,南阳,473004;南阳理工学院生物与化学工程学院,河南,南阳,473004 |
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| 基金项目： | 河南省科技发展计划重点攻关项目 |
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| 摘 要： | 对碱性蛋白酶水解麦糟蛋白制备多肽的工艺条件进行了研究。通过单因素实验和正交实验,确定了较佳工艺条件：酶解pH10,加酶量3500u/g,酶解温度50℃,酶解时间20min。在此条件下,麦糟蛋白的水解度（DH）达22.18%,氮溶指数（NSI）达23.68%。
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| 关 键 词： | 麦糟蛋白 酶解 水解度 |
STUDY ON PREPARATION OF SOLUBLE PEPTIDES BY ENZYMOLYSIS OF MALT PROTEIN |
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| XIAO Lian-dong,LI Hui-xing,ZANG Jin,XU Bin. STUDY ON PREPARATION OF SOLUBLE PEPTIDES BY ENZYMOLYSIS OF MALT PROTEIN[J]. Journal of Nanyang Institute of Technology, 2009, 1(6): 56-59 |
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| Authors: | XIAO Lian-dong LI Hui-xing ZANG Jin XU Bin |
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| Affiliation: | ( Department of Biochemical Engineering,Nanyang Institute of Technology,Nanyang 473004,China) |
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| Abstract: | The research on the technology of producing polypeptide from malt protein via enzymolysis with alcalase. By single factor experiment and orthogonal experiment,The optimum enzymatic hydrolysis conditions were determined：the enzymatic hydrolysis pH10,The amount of enzyme added 3500 u/g,the enzymatic hydrolysis temperature 50 ℃ and hydrolysis time 20 min. At the optimum conditions,the malt protein DH can be 22. 18% ,and NSI can be 23. 68%. |
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| Keywords: | Malt protein Enzymolysis Degree of hydrolysis |
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