摘要
以马鹿角蛋白为原料,以水解度为指标,利用酶解的方法制备马鹿角多肽。通过单因素试验,从复合蛋白酶、风味蛋白酶和中性蛋白酶中选出酶解效果较好的复合蛋白酶和风味蛋白酶。以pH、酶解时间、酶解温度和加酶量4因素,通过正交试验,优化复合蛋白酶和风味蛋白酶的最佳酶解条件。结果表明,复合蛋白酶单酶酶解最佳条件是pH 7.0、酶解时间4h、酶解温度55℃、加酶量6 500U/g;风味蛋白酶单酶酶解最佳条件是pH 7.0、酶解时间3h、酶解温度45℃、加酶量750U/g。依据酶解最佳条件,先加入复合蛋白酶再加入风味蛋白酶进行双酶解,可获得最佳的马鹿角蛋白双酶解结果,酶解度为53.77%。
The zymohydrolysis condition of antler protein of Cervus elaphus was studied by the target of hydrolysis degree. The compound enzymes, Protamex and flavourzyme, were selected by single-factor test. The optimum condition of Protamex and flavourzyme was identified using the method of orthogonal test. The results showed that the optimum condition of pro- tamex for hydrolysis antler protein was pH 7.0, 4hr, enzyme concentration 6 500U/g, 55 ℃, and the flavourzyme was pH 7.0, 3hr, enzyme concentration 750U/g, 45 ℃. With those conditions, the combination of zymohydrolysis for anlter protein, added protamex first and then added flavourzyme, had best effects on digesting antler protein, and the hydrolysis degree was 53.77%.
出处
《特产研究》
2012年第2期12-16,29,共6页
Special Wild Economic Animal and Plant Research
基金
辽宁省科技厅自然基金资助项目(092014)
关键词
马鹿角
蛋白
复合蛋白酶
风味蛋白酶
酶解工艺
Antler of Cervus elaphus
Protein
Protamex
Flavourzyme
Zymohydrolysis condition
