[1]孙媛媛.螺旋藻蛋白酶解工艺的优化及螺旋藻肽的制备[J].中国调味品,2019,(06):1-4.
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螺旋藻蛋白酶解工艺的优化及螺旋藻肽的制备()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年06期
页码:
1-4
栏目:
出版日期:
2019-06-20

文章信息/Info

Title:
Optimization of Spirulina Poteolysis Pocess and Peparation of Spirulina Peptide
作者:
孙媛媛
文献标志码:
A
摘要:
利用碱性蛋白酶37071对螺旋藻蛋白进行了酶解,探究了酶解pH,酶解时间以及热处理对酶解效率的影响,得到螺旋藻蛋白酶解的最佳工艺条件为:酶解pH8,酶解时间24h,热处理100℃。此时,螺旋藻蛋白回收率达到51.78%,水解度为13.16%。在此最优工艺条件下,制备得到了螺旋藻肽,并对该肽的蛋白含量、氨氮含量、氨基酸组成、总糖含量、分子量分布以及金属元素含量进行了测定。
Abstract:
The spirulina protein was hydrolyzed by alkaline protease 37071. The effects of enzymatic hydrolysis pH, enzymatic hydrolysis time and heat treatment on enzymatic hydrolysis efficiency were investigated. The optimum conditions for enzymatic hydrolysis of spirulina protein were as follows: enzymatic hydrolysis pH8 , hydrolysis time was 24 h and the heat treatment was 100 °C. At this time, the protein recovery rate was 51.78%, and the degree of hydrolysis was 13.16%. Under the optimal conditions, spirulina peptide was prepared, and the protein content, ammonia nitrogen content, amino acid composition, total sugar content, molecular weight distribution and metal element content of the peptide were determined.
更新日期/Last Update: 2019-11-06