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[1]叶凯.响应面法酶解藜麦蛋白制备α-淀粉酶抑制肽的工艺研究[J].中国调味品,2019,(12):6-11.
 Response Surface Methodology forenzymatic hydrolysis of quinoa protein to prepare enzyme -amylaseinhibiting peptide[J].CHINA CONDIMENT,2019,(12):6-11.
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响应面法酶解藜麦蛋白制备α-淀粉酶抑制肽的工艺研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年12期
页码:
6-11
栏目:
出版日期:
2019-12-20

文章信息/Info

Title:
Response Surface Methodology forenzymatic hydrolysis of quinoa protein to prepare enzyme -amylaseinhibiting peptide
作者:
叶凯
文献标志码:
A
摘要:
采用碱溶酸沉法提取藜麦(Chenopodium quinoa Willd)蛋白进行酶解制备多肽液,以α-淀粉酶的活性抑制率和藜麦多肽得率为考察指标,比较风味蛋白酶、中性蛋白酶、碱性蛋白酶、胰蛋白酶的酶解效果,筛选出最佳酶解蛋白酶—胰蛋白酶。通过对酶解条件优化,确定制备α-淀粉酶抑制肽最优工艺条件为:酶解时间2h、pH9、温度60℃、加酶量0.5万U/g,在此条件下酶解,α-淀粉酶抑制肽得率为63.54%,实验实测抑制率为45.54%,与理论抑制率47.82%复合良好。本工艺条件下制备的藜麦多肽具有α-淀粉酶抑制特性,可作为糖尿病患者的药用添加剂,在食品安全及健康饮食方面具有一定的研究应用价值。
Abstract:
The quinoa(Chenopodium quinoa Willd) protein was extracted by alkali-soluble acid precipitation method to prepare the polypeptide solution by enzymatic hydrolysis. The activity inhibition rate of alpha-amylase and the yield of quinoa polypeptide were studied, and the enzymatic hydrolysis effect of flavor protease, neutral protease, alkaline protease and trypsin was compared. The best protease trypsin is produced. By optimizing the enzymatic hydrolysis conditions, The optimum technological conditions for the preparation of alpha-amylase active inhibitory peptidewas 2.5 h, pH 9, temperature 60℃, enzyme dosage0.5 million U/g, and inhibition rate under these conditions. The α-amylase activity inhibitory peptide yield was 63.54%, and the experimental inhibition rate was 45.54%.The theoretical inhibition rate is 47.82% and the composite is good.The quinoa polypeptide liquid prepared under the process conditions has the α-amylase inhibiting property and can be used as a pharmaceutical additive for diabetic patients, and has certain research and application value in food safety and healthy eating
更新日期/Last Update: 2020-09-08
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