摘要
以壳聚糖为载体，用戊二醛交联将木瓜蛋白酶固定化，研究水解大豆分离蛋白制备大豆肽的工艺条件，结果表明：固定化木瓜蛋白酶的表观米氏常数为8．9mg／mL。固定化木瓜蛋白酶的最适温度为55℃，最适pH为7．8，最佳底物浓度为2．0—3．0mg／mL，大豆分离蛋白的最佳流速为0．2mL／min，大豆分离蛋白的水解率达到42．6％，酶解液中大豆肽含量为1．453mg／mL。酶解液多肽分子质量大部分在10ku以下。
This work deals with the hydrolysis of isolated soybean protein with immobilized papain to make soy peptides. The process parameters of the hydrolysis are presented in this article as follows： Apparent Michealis constant of the immobilized papain is Km = 8.9 mg/mL; the optimum temperature for the immobilized papain is 55 ℃, the optimum pH 7.8, the optimum substrate concentration 2.0 - 3.0 mg/mL, and the optimum speed of soybean isolated protein is 0.2 mL/min. The hydrolysis rate of the isolated soybean protein is 42.6%, and the content of soy peptides in the hydrolysis product is 1.453 mg/mL. The molecular weights of the soy peptides are mostly smaller than 10 000.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第3期113-116,共4页
Journal of the Chinese Cereals and Oils Association
关键词
木瓜蛋白酶
固定化酶
酶水解
大豆肽
papain, immobilized enzyme, enzymatic hydrolysis, soy peptides
