粮油食品科技

中国科技核心期刊

利用冷榨芝麻蛋白酶解物制备短肽螯合锌的条件优化
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Optimization of the preparation of zinc(Zn2+) chelating peptides from cold-pressed sesame protein hydrolysates
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    摘要:

    利用木瓜蛋白酶对冷榨芝麻蛋白进行水解制备短肽。采用L16(45)正交实验探究了各因素对水解度的综合影响,得出最佳工艺参数:底物浓度4%,加酶量1 500 U/g,pH 9.0,温度60 ℃,时间3 h,在此条件下水解度为14.98%。所得水解液与硫酸锌螯合,采用L9(34)正交实验探究了各因素对螯合率的综合影响,得出最佳工艺参数:加锌比例1:2,pH 7,温度60 ℃,高速搅拌,在此条件下螯合锌得率为71.1%。采用乙醇纯化制得的螯合锌,产品纯度99.3%,锌含量达到15.62%。

    Abstract:

    The papain was used to prepare peptides by hydrolyzing protein extracted from cold-pressed sesame cake. The comprehensive impact of the factors on the degree of hydrolysis was studied by orthogonal experiment L16 (45), and the optimal process parameters were substrate concentration 4%, enzyme dose 1 500 U/g, pH 9.0, temperature 60 ℃, time 3 h. In this condition, the degree of hydrolysis could reach 14.98%. The hydrolysate formed a chelate with zinc sulfate. The comprehensive impact of the factors on chelating rate was studied by orthogonal experiment L9(34). The optimal process parameters were that the ratio of zinc to compound amino acid was 1∶2, pH 7, temperature 60 ℃,stirring in high speed. Under this condition, the rate of zinc chelate was 71.1%. The zinc(Zn2+) chelating peptides were purified with ethanol. The purity of the products could be 99.3%, which contain zinc about 15.62%.

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侯利霞,刘云花,汪学德,于晓磊,栗玉洁,申自钢.利用冷榨芝麻蛋白酶解物制备短肽螯合锌的条件优化[J].粮油食品科技,2014,22(6):83-87.

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  • 在线发布日期: 2014-12-29
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