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| 酶法制备米糠多肽的研究 |
| Preparation of rice bran polypeptides by enzymatic hydrolysis |
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| DOI： |
| 中文关键词: 米糠蛋白 酶解 多肽 |
| 英文关键词:rice bran protein enzymatic hydrolysis polypeptides |
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| 中文摘要: |
| 研究了不同蛋白酶以及加酶量、酶解温度、酶解时间、pH对米糠多肽产率的影响，并利用响应面法对米糠多肽制备工艺条件进行了优化，同时分析了木瓜蛋白酶酶解米糠蛋白产物的相对分子质量。结果表明，木瓜蛋白酶是较好的米糠蛋白降解酶，木瓜蛋白酶酶解制备米糠多肽的最优工艺条件为：加酶量1.5%，酶解时间3.4 h，酶解温度40.5℃，pH 5.6；在最优工艺条件下，米糠多肽产率达到79.3%。米糠多肽的相对分子质量分布在500～700之间。 |
| 英文摘要: |
| The effects of enzyme types，enzyme dosage，enzymatic hydrolysis temperature，enzymatic hydrolysis time and pH on the yield of rice bran polypeptides were investigated，and the preparation conditions of rice bran polypeptides were optimized by response surface methodology. The relative molecular weight of the hydrolysate of rice bran protein by papain was also analyzed. The results showed that papain was the best enzyme for enzymatic hydrolysis of rice bran protein. The optimal preparation conditions of rice bran polypeptides by papain were obtained as follows：enzyme dosage 1.5%，enzymatic hydrolysis temperature 40.5℃，pH 5.6，enzymatic hydrolysis time 3.4 h. Under the optimal conditions，the yield of rice bran polypeptides reached 79.3%，and the relative molecular weight of rice bran polypeptides ranged from 500 to 700. |
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