木瓜蛋白酶酶解黑豆制备多肽

Preparation of black soybean peptide by hydrolysis of papain

摘要: 以黑豆豆粕粉为主要原料,经木瓜蛋白酶水解成多肽。通过一系列单因素和正交实验,确定黑豆多肽的最佳水解工艺条件,根据四肽标准曲线得出多肽转化率。结果表明:最优实验方案为豆粕粉浓度为0.01g/mL,酶解温度为60℃,酶活为40000U/g,酶解7h,此时黑豆蛋白水解度最大,黑豆多肽转化率为63.53%。各因素对实验的影响主次依次为温度、时间、豆粕粉含量、酶活。

Abstract: With black soy as the raw material, prepared black soybean peptide by hydrolysis of papain. Through a series of single factors and orthogonal test to determine the best black beans peptide hydrolysis process conditions. The results showed that the optimal experiment scheme for soybean meal powder content was 0. 01g/mL enzyme solution temperature for 60℃, enzyme live for 40000U/g, enzyme solution 7h, black beans peptides were 63.53%. The influence of various factors on the experiment were temperature, time, soybean meal powder content, enzyme activity, respectively.