| 胃蛋白酶水解绿豆分离蛋白的工艺 |
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| 引用本文： | XU Juan,袁艳娟,TU Chun-yan.胃蛋白酶水解绿豆分离蛋白的工艺[J].生物加工过程,2008,6(4):31-35. |
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| 作者姓名： | XU Juan 袁艳娟 TU Chun-yan |
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| 作者单位： | 南京工业大学,制药与生命科学学院,南京,210009 |
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| 摘 要： | 选用胃蛋白酶对绿豆分离蛋白进行酶法水解，考察了原料预处理条件、pH、温度、底物浓度等对酶解的影响，结果表明：原料预处理最适条件为沸水浴中90℃处理20min，在37℃、pH1．8、底物质量分数7％、酶量6000U／g条件下酶解180min，水解度（DH％）为19．86％，达到了制备小肽的水解度要求。实验证明，经过水解，绿豆分离蛋白各功能特性得到很好的改善。
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| 关 键 词： | 酶法 水解 绿豆 胃蛋白酶 蛋白质 |
Preparation of oligo-peptide by pepsin hydrolyzation of proteins isolated from mung bean |
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| XU Juan,YUAN Yan-juan,TU Chun-yan.Preparation of oligo-peptide by pepsin hydrolyzation of proteins isolated from mung bean[J].Chinese Journal of Bioprocess Engineering,2008,6(4):31-35. |
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| Authors: | XU Juan YUAN Yan-juan TU Chun-yan |
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| Institution: | (College of Life Science and Pharmaceutical Engineering,Nanjing University of Technology ,Nanjing 210009, China) |
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| Abstract: | A preparation method for oligo-peptide by pepsine hydrolyzation of isolated mung bean proteins was investigated. An optimum condition was defined with the index of hydrolysis degree. The proteins were pretreated at 95℃ for 20 min. Under an optimum hydrolytic conditions on protein concentration of 7% , enzyme substrate ratio of 6 000 U/g, temperature 37 %, pH of 1.8, and hydrolytic time of 4 h, the obtained hydrolytic degree of mung bean protein was 19. 86%. |
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| Keywords: | enzymatic hydrolysis mung bean pepsin protein |
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