酶法水解芝麻粕制备芝麻多肽

摘要

以芝麻制油后副产物芝麻粕为原料,采用蛋白酶水解法制取芝麻多肽.在水解酶筛选、单因素试验基础上,以多肽产率为指标,设计正交试验对碱性蛋白酶酶解芝麻粕制取芝麻多肽工艺进行了优化.结果表明,最佳工艺参数为:pH 9.0,料液比1∶20,加酶量11 000 U/g,酶解时间2.5h,酶解温度65℃.在此条件下,多肽产率达到3.51％.%Sesame meal was used to prepare peptide by protease - hydrolysis. Based on the screening of hydrolysis enzymes and single factor experiment, the peptide yield was used as an indicator, and the orthogonal experiment was designed to optimize the preparation of sesame peptide. The results showed that the optimal conditions were as follows :pH 9.0, solid -liquid ratio 1: 20, dosage of enzyme 11 000 U/g, time 2.5 h,temperature 65 ℃. Under these conditions,the peptide yield was up to 3.51%.