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投稿时间：2022-12-02
投稿时间：2022-12-02
中文摘要: 以多肽的水解度为参考指标，在单因素试验基础上，利用响应面试验优化美藤果粕多肽的高温蒸煮结合酶法提取工艺，并对该工艺下制备的美藤果粕多肽进行氨基酸组成和分子量分析。结果表明，其最佳工艺参数为液料比为20∶1（mL/g）、蒸煮时间6 h、酶解温度55 ℃、酶解时间6 h、酶添加量1.16%，该条件下美藤果粕多肽的水解度为32.5%。制得的多肽分子量小于1 000 Da 的肽段占94.5%，属于小分子多肽。
Abstract:With the hydrolysis degree of polypeptide as a reference indicator，the high-temperature cooking combined with enzymatic extraction process method for optimizing the production of polypeptide from Plukenetia volubilis Linneo meal was performed using response surface experiments based on single-factor experiments.The amino acid composition and molecular weight of the polypeptide prepared under this process were analyzed.The results showed that the optimal process parameters were as follows: the liquid- solid ratio of 20∶1 (mL/g)，cooking time of 6 h，enzymatic hydrolysis temperature of 55 ℃，enzymatic hydrolysis time of 6 h，enzyme addition amount of 1.16%.Under this condition，the hydrolysis degree of Plukenetia volubilis Linneo meal peptides was 32.5%.The polypeptide segments with a molecular weight less than 1 000 Da accounted for 94.5% of the total，indicating the presence of small molecular polypeptide.
keywords: Plukenetia volubilis Linneo polypeptide enzymatic hydrolysis process amino acid composition molecular weigh
文章编号：202320023 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| LAI Yuping，LIN Jinming，AN Miaoqing，CHEN Yingyi，DU Bing，LI Pan* | College of Food Science，South China Agricultural University，Guangzhou 510642，Guangdong，China |
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