高度水解芝麻肽最適酶類的選擇與水解條件的確定
摘要：以芝麻蛋白為底物，用改進(jìn)的pH-stat法比較四種蛋白酶對芝麻蛋白質(zhì)的水解能力，并從中選出兩個對芝麻蛋白具有較強(qiáng)水解能力且價(jià)格相對便宜的酶：Alcalase和AS1.398。通過正交實(shí)驗(yàn)確定了二者的最適反應(yīng)條件，Alcalase最適條件為：溫度55℃，pH值為8.5，底物/酶量比為80（g/g），4h后水解度可達(dá)19.36%。AS1.398酶的最佳條件：溫度40℃，pH值為7.0，0.001%CaCl2添加量為2ml,底物/酶量比為40（g/g），4h后水解度可達(dá)23.64%。
關(guān)鍵詞：芝麻 芝麻分離蛋白  酶解  水解度
The optimum choice of enzyme and the determination of the hydrolysis condition of the highly degree of hydrolysis sesame peptide

Abstract: With the sesame protein as the substrate, we research the hydrolyzing capability of four protein enzyme by the pH-stat experiment. The most effective and economical ones were Alcalase and AS1.398. Through orthogonal experiments, optimal reaction conditions of the two proteinases were determined.For Alcalase: temperature55℃,PH8.5,substrate/enzyme ratio 80(g/g), and for AS1.398: temperature40℃ ,PH7.0, 0.001% CaCl2 of 2ml, substrate/enzyme ratio 40(g/g). Under the above conditions, after 4 hours, the DH of soy protein hydrolyzing degree attained 19.36% and 23.64% respectively.
Key words: sesame; sesame protein isolate; enzymatic hydrolysis; degree of hydrolysis