本文選題：馬鹿茸　切入點(diǎn)：酶解　出處：《食品科學(xué)》2017年06期 　論文類型：期刊論文

【摘要】：為探索制備馬鹿茸降血糖肽的最佳工藝條件,以α-葡萄糖苷酶抑制率為指標(biāo),從堿性蛋白酶、風(fēng)味蛋白酶、中性蛋白酶和胰蛋白酶中篩選出兩種酶,根據(jù)其體外降血糖效果確定酶的作用順序,再以水解度、α-葡萄糖苷酶抑制率和蛋白質(zhì)回收率為指標(biāo)進(jìn)行單因素試驗(yàn)和正交試驗(yàn),優(yōu)化降血糖肽制備工藝條件。結(jié)果表明:堿性蛋白酶和風(fēng)味蛋白酶比中性蛋白酶和胰蛋白酶更適合用于制備馬鹿茸降血糖肽。采用堿性蛋白酶-風(fēng)味蛋白酶順序?qū)︸R鹿茸進(jìn)行水解,所得酶解產(chǎn)物的α-葡萄糖苷酶抑制率、蛋白質(zhì)回收率和水解度較高,分別為21.11%、39.12%、19.88%。通過單因素試驗(yàn)和正交試驗(yàn)確定雙酶酶解最佳工藝條件為先用堿性蛋白酶在p H 8.0、60℃、底物質(zhì)量分?jǐn)?shù)12%、加酶量5 000 U/g條件下酶解3 h,再用風(fēng)味蛋白酶于p H 6.5、45℃、底物質(zhì)量分?jǐn)?shù)5%、加酶量6 000 U/g條件下酶解1 h。雙酶分步水解終產(chǎn)物的α-葡萄糖苷酶抑制率受質(zhì)量濃度的影響,當(dāng)質(zhì)量濃度為3 mg/m L時(shí),α-葡萄糖苷酶抑制率可達(dá)94.09%,IC50值為1.82 mg/m L。堿性蛋白酶-風(fēng)味蛋白酶雙酶分步水解馬鹿茸可獲得高α-葡萄糖苷酶抑制率的降血糖肽。
[Abstract]:In order to explore the optimum conditions for preparing antler hypoglycemic peptide, two enzymes were screened from alkaline protease, flavor protease, neutral protease and trypsin with 偽 -glucosidase inhibition rate as index. According to the hypoglycemic effect in vitro, the order of action of the enzyme was determined, and the single factor experiment and orthogonal experiment were carried out with the indexes of degree of hydrolysis, inhibition rate of 偽 -glucosidase and recovery rate of protein. The results showed that alkaline protease and flavor protease were more suitable than neutral proteinase and trypsin to prepare antler hypoglycemic peptide. Hydrolysis of velvet antler, The 偽 -glucosidase inhibition rate, protein recovery and hydrolysis degree of the hydrolysates were 21.119.12 and 19.888.The optimum conditions of double enzymatic hydrolysis were determined by single factor experiment and orthogonal experiment. The optimum conditions of enzymatic hydrolysis were as follows: alkaline protease at pH 8.0 ~ 60 鈩，

本文編號(hào)：1634441