高度水解芝麻肽最适酶类的选择与水解条件的确定.doc

高度水解芝麻肽最适酶类的选择与水解条件的确定
摘要：以芝麻蛋白为底物，用改进的pH-stat法比较四种蛋白酶对芝麻蛋白质的水解能力，并从中选出两个对芝麻蛋白具有较强水解能力且价格相对便宜的酶：Alcalase和AS1.398。通过正交实验确定了二者的最适反应条件，Alcalase最适条件为：温度55℃，pH值为8.5，底物/酶量比为80（g/g），4h后水解度可达19.36%。AS1.398酶的最佳条件：温度40℃，pH值为7.0，0.001%CaCl2添加量为2ml,底物/酶量比为40（g/g），4h后水解度可达23.64%。
关键词：芝麻 芝麻分离蛋白  酶解  水解度
The optimum choice of enzyme and the determination of the hydrolysis condition of the highly degree of hydrolysis sesame peptide

Abstract: With the sesame protein as the substrate, we research the hydrolyzing capability of four protein enzyme by the pH-stat experiment. The most effective and economical ones were Alcalase and AS1.398. Through orthogonal experiments, optimal reaction conditions of the two proteinases were determined.For Alcalase: temperature55℃,PH8.5,substrate/enzyme ratio 80(g/g), and for AS1.398: temperature40℃ ,PH7.0, 0.001% CaCl2 of 2ml, substrate/enzyme ratio 40(g/g). Under the above conditions, after 4 hours, the DH of soy protein hydrolyzing degree attained 19.36% and 23.64% respectively.
Key words: sesame; sesame protein isolate; enzymatic hydrolysis; degree of hydrolysis