摘要
研究了醇水体系中酶法水解玉米黄粉蛋白提取Gln活性肽的可行性 ,在 50 %乙醇 (或异丙醇 )水溶液中 ,2h内所筛选酶的活性消失 ,并且 2h内对玉米黄粉蛋白的水解度 (DH)仅有 3 %左右 ,醇浓度越高 ,活性降低越快 ,显然 ,除非对酶进行特殊的固定化处理 ,醇水体系中水解黄粉蛋白是不合适的。文章进而用水解度(DH)、氮溶解指数 (NSI)及Gln得率为指标 ,详细研究了水相中蛋白酶的水解情况 ,结果表明 ,多数酶对酰胺基具有水解作用 ,以中性蛋白酶为最 ,反应 6h ,脱酰胺率高达 4 0 .85% ,碱性蛋白酶和木瓜酶次之 ,复合酶A、风味酶和胃蛋白酶对酰胺基的水解作用较弱。
The activity and stability of enzymes in alcohol-water system were studied.No enzyme could last for more than 2h in 50% alcoholic-water system,and the degree of hydrolysis (DH) bellowed 3%.The higher the alcohol,concertration,the lower was the enzyme activity.The effects of enzymesin water studied by using DH nitrogen soluble index (NSI),and the hydrolytic rate of glutamine as indexes.Most enzymes used in this study could hydrolyze glutamine.Nutrase was the most effective one, then alkalizyme and papain,prozyme A,and flavourzyme and pepsin were the last ones.Hydrolyzed by nutrase for 6h,the glutamine hydrolytic rate was 40.85%.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2000年第1期18-21,共4页
Journal of the Chinese Cereals and Oils Association
关键词
水解
蛋白酶
玉米黄粉蛋白
Gln活性肽
氨基酸
degree of hydrolysis (DH)
nitrogen soluble index(NSI)
glutamine
enzyme
zein
conditionally essential amino acid
nutriment
