| 胰酶水解米渣制备寡肽工艺的优化 |
| |
| 引用本文： | 徐敏,杜先锋.胰酶水解米渣制备寡肽工艺的优化[J].安徽农业大学学报,2012,39(5):714-720. |
| |
| 作者姓名： | 徐敏 杜先锋 |
| |
| 作者单位： | 安徽农业大学茶与食品科技学院,合肥,230036;安徽农业大学茶与食品科技学院,合肥,230036 |
| |
| 基金项目： | 安徽省战略性新兴产业科技计划项目(11010302147)资助 |
| |
| 摘 要： | 以制备麦芽糖浆的副产物米渣为原料,选取胰酶为改性用酶。在对加酶量、固液比、pH、温度的单因素试验基础上,采用4因素3水平的响应面设计方法,以水解度(DH)为评定指标,并综合考虑限制性酶解程度与产品分子量分布之间的相关性,得到了以寡肽为水解目标的最佳酶解工艺参数:加酶量为底物的1.6%,固液比为1︰9,pH值为8.5,温度为55℃,反应时间为3.0 h。经脱色与喷雾干燥后,水解产物的分子量分布基本上都处于1 000 u以下,且以二肽、三肽为主。
|
| 关 键 词： | 米渣 寡肽 酶改性 响应面 分子量分布 |
| 收稿时间： | 2012/4/19 0:00:00 |
Optimization of hydrolyzing rice residue for preparing oligopeptide by pancreatin |
| |
| XU Min and DU Xian-feng.Optimization of hydrolyzing rice residue for preparing oligopeptide by pancreatin[J].Journal of Anhui Agricultural University,2012,39(5):714-720. |
| |
| Authors: | XU Min and DU Xian-feng |
| |
| Institution: | (School of Tea & Food Science and Technology,Anhui Agricultural University,Hefei 230036) |
| |
| Abstract: | Rice residue,a by-product from starch syrup industry,was hydrolyzed by using pancreatin with the objective of obtaining oligopeptide.Based on single factor tests,hydrolysis conditions were optimized by us-ing a response surface methodology(RSM) on the degree of hydrolysis(DH) and investigating the relationship between DH and the molecular weight distributions.The optimum values for pancreatin concentration,substrate concentration,temperature,pH and hydrolysis time were found to be 1.6 g/100 g protein,1:9(w:v),55℃,pH 8.5 and 3.0 h.The products made by spray-drying and decolorization with molecular weight(Mw) below 1 000 in the final peptides was over 95%,and most of the final peptides were dipeptide or tripeptide. |
| |
| Keywords: | rice residue oligopeptide enzymatic modification RSM molecular weight distribution |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《安徽农业大学学报》浏览原始摘要信息 |
| 点击此处可从《安徽农业大学学报》下载免费的PDF全文 |
|
