酶解酪蛋白制备易于消化吸收肽的工艺研究

摘要

为了提高酪蛋白的消化吸收利用率,利用胰蛋白酶对酪蛋白进行水解改性,制备易消化吸收的肽.通过对水解工艺的研究,得到了胰蛋白酶水解酪蛋白的优化工艺条件:E/S为14000U/100mL,温度为50 ℃,pH值为8,水解时间为2.5 h,底物质量分数为8％.利用此工艺得到的酪蛋白水解物的水解度为7.6％,水解物中分子量在2 000～180 u的肽质量分数占80％,其中1 000～180 u的水解物占总水解物的59％.%In order to improve digestion and absorption of casein, casein hydrolysate was prepared by trypsin"; it is easy to digest and absorb. The conditions of hydrolized casein by the trypsin were studied and found that optimize the parameters were as follows:enzyme to substrate ratio(￡/5) 14 000 U/100 mL, temperature 50 °C, pH in the beginning 8, hydrolysis time 2.5 h, mass fraction of substrate 8%. Under the optimum conditions of the trypsin hydroyzate of casein, degree of hydrolysis was 7.6%, mass fraction of molecular weight 2 000~180 was 80%, mass fraction of molecular weight 1 000~180 was 59%.