| 酶水解制备花生粕多肽工艺的优化 |
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| 引用本文： | 白永莲,张洪林,邱峰. 酶水解制备花生粕多肽工艺的优化[J]. 生物技术, 2009, 19(6): 74-77 |
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| 作者姓名： | 白永莲 张洪林 邱峰 |
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| 作者单位： | 辽宁石油化工大学环境与生物工程学院,辽宁抚顺,113001 |
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| 摘 要： | 目的：优化研究花生粕制备多肽的工艺。方法：采用酶法水解提取多肽、用总蛋白试剂盒（TP）双缩脲比色法在540nm处测定其含量。结果：用木瓜蛋白酶水解花生粕蛋白得到多肽的最佳工艺条件为：加酶量6 300u/g原料、温度45℃、底物浓度10%、酶水解时间5h。
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| 关 键 词： | 花生粕 花生粕蛋白 酶水解 花生粕多肽 |
Optimization of Enzymatic Hydrolysis Process for Peanut Meal Polypeptide |
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| BAI Yong-lian,ZHANG Hong-lin,QIU Feng. Optimization of Enzymatic Hydrolysis Process for Peanut Meal Polypeptide[J]. Biotechnology, 2009, 19(6): 74-77 |
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| Authors: | BAI Yong-lian ZHANG Hong-lin QIU Feng |
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| Abstract: | Objective: PoIypeptides peanut meal preparation process was optimizedly studied to prepare peanut meal polypeptides. Method: The method of enzymes hydrolysis was studied to prepare polypeptides and method of biureomerty and spectmphotometry was used to determine peptides content, The detection wavelength was at 540nm. Result: Enzyme dosage 6 300 u/g stuff, pH values 7.0, temperature 451, substrate concentration 10% and the time of enzymatic hydrolysis is 5h. |
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| Keywords: | peanut meal peanut meal protein enzymatic hydrolysis peanut meal polypeptides |
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