摘要
以杂色蛤肉为原料,以其酶解产物对α-葡萄糖苷酶的抑制率为指标,从5种蛋白酶中选出对杂色蛤肉酶解效果最佳的酶。结果表明胃蛋白酶酶解效果最好,通过单因素实验和正交试验,确定胃蛋白酶酶解杂色蛤肉制备α-葡萄糖苷酶抑制肽的最优工艺条件为:料液比1∶30(g/mL),加酶量2.0%,酶解时间180 min,酶解温度32℃,pH2.0。在该工艺条件下,用胃蛋白酶对杂色蛤肉进行酶解,蛋白水解度为17.4%,酶解产物对α-葡萄糖苷酶的抑制率为50.2%。
The optimization of hydrolyzation conditions of α-glucosidase inhibiting peptide from Ruditapes philippinarum were studied. The Pepsin was selected for the optimal enzyme from five proteases. The hydrolysis conditions were optimized by single factor and orthogonal experiments response , according to α-glucosidase inhibiting activities. The results showed that the optimum conditions of enzymatic hydrolysis were solid-liquid ratio 1∶30(g/mL), 2.0%of Pepsin, hydrolysis time 180 min, temperature 32℃and pH 2.0.On the condition, the degree of hydrolysis was 17.4%and the inhibition rate of products onα-glucosidase was 50.2%.
出处
《食品研究与开发》
CAS
北大核心
2013年第24期135-138,共4页
Food Research and Development
基金
辽宁省科技厅公益项目(2012005001)
关键词
杂色蛤
酶解
Α-葡萄糖苷酶
抑制率
Ruditapes philippinarum
enzymolysis
α-glucosidase
inhibition rate
