酶解核桃仁制备低分子肽

酶解核桃仁制备低分子肽

胡鑫，刘成柏，林相友，刘力东，丁天兵

吉林大学生命科学学院，长春 130023

收稿日期:2003-03-24 修回日期:1900-01-01 出版日期:2003-10-26 发布日期:2003-10-26
通讯作者: 丁天兵

Preparation of Peptide with Low-molecular Weight from Walnut by Enzymatic Hydro lysis

HU Xin, LIU Cheng-bai, LIN Xiang-you, LIU Li-dong, DING Tian-bing

College of Life Science, Jilin University, Changchun 130023, China

Received:2003-03-24 Revised:1900-01-01 Online:2003-10-26 Published:2003-10-26
Contact: DING Tian-bing

摘要/Abstract

摘要： 以核桃仁为原料，采用酶解技术，经蛋白质提取、酶解、分离等工序制备高质量低分子肽制品. 蛋白酶水解核桃仁的最佳条件为：温度40 ℃、 pH 9、底物浓度40 mg/ mL、酶量150 U/g，反应时间2 h，在此条件下核桃蛋白质的水解度约为20%.

关键词: 核桃仁, 低分子肽, 酶解

Abstract: In this paper is studied the main technique of the enzymatic hydrolys is of walnut to prepare the peptide with low-molecular weights. A new technique of hydrolyzing　walnut protein with an enzyme has been worked out. This paper de als with the effects of hydrolysis temperature, optimum pH, substrate concentrat ion, enzyme amount and hydrolysis duration carried out with the enzyme on the hy drolysis proportion of the walnut pro tein. The results show that increasing the enzyme concentration and hydrolysis duration, the hydrolysis proportion raises significantly. The suitable hydrolys is conditions of this enzyme are hydrolysis temperature of 40 ℃, optimum pH 9, substrate concentration of 40 mg/mL, enzyme amount of 150 U/g, hydrolysis durat ion of 2 h. Under such conditions, the degree of the hydrolysis of the hydrolyz ed walnut protein is about 20%. It is a good way for the hydrolysis of walnut.

Key words: walnut, low molecular　weight peptides, enzymatic hydrolysis

中图分类号:

Q95.483

胡鑫，刘成柏，林相友，刘力东，丁天兵. 酶解核桃仁制备低分子肽[J]. J4, 2003, 41(04): 526-530.

HU Xin, LIU Cheng-bai, LIN Xiang-you, LIU Li-dong, DING Tian-bing. Preparation of Peptide with Low-molecular Weight from Walnut by Enzymatic Hydro lysis[J]. J4, 2003, 41(04): 526-530.