双酶法制备马鹿茸降血糖肽工艺优化及其对α-葡萄糖苷酶的抑制效果

发布时间：2018-03-19 13:20

  本文选题：马鹿茸　切入点：酶解　出处：《食品科学》2017年06期 　论文类型：期刊论文

【摘要】：为探索制备马鹿茸降血糖肽的最佳工艺条件,以α-葡萄糖苷酶抑制率为指标,从碱性蛋白酶、风味蛋白酶、中性蛋白酶和胰蛋白酶中筛选出两种酶,根据其体外降血糖效果确定酶的作用顺序,再以水解度、α-葡萄糖苷酶抑制率和蛋白质回收率为指标进行单因素试验和正交试验,优化降血糖肽制备工艺条件。结果表明:碱性蛋白酶和风味蛋白酶比中性蛋白酶和胰蛋白酶更适合用于制备马鹿茸降血糖肽。采用碱性蛋白酶-风味蛋白酶顺序对马鹿茸进行水解,所得酶解产物的α-葡萄糖苷酶抑制率、蛋白质回收率和水解度较高,分别为21.11%、39.12%、19.88%。通过单因素试验和正交试验确定双酶酶解最佳工艺条件为先用碱性蛋白酶在p H 8.0、60℃、底物质量分数12%、加酶量5 000 U/g条件下酶解3 h,再用风味蛋白酶于p H 6.5、45℃、底物质量分数5%、加酶量6 000 U/g条件下酶解1 h。双酶分步水解终产物的α-葡萄糖苷酶抑制率受质量浓度的影响,当质量浓度为3 mg/m L时,α-葡萄糖苷酶抑制率可达94.09%,IC50值为1.82 mg/m L。碱性蛋白酶-风味蛋白酶双酶分步水解马鹿茸可获得高α-葡萄糖苷酶抑制率的降血糖肽。
[Abstract]:In order to explore the optimum conditions for preparing antler hypoglycemic peptide, two enzymes were screened from alkaline protease, flavor protease, neutral protease and trypsin with 伪 -glucosidase inhibition rate as index. According to the hypoglycemic effect in vitro, the order of action of the enzyme was determined, and the single factor experiment and orthogonal experiment were carried out with the indexes of degree of hydrolysis, inhibition rate of 伪 -glucosidase and recovery rate of protein. The results showed that alkaline protease and flavor protease were more suitable than neutral proteinase and trypsin to prepare antler hypoglycemic peptide. Hydrolysis of velvet antler, The 伪 -glucosidase inhibition rate, protein recovery and hydrolysis degree of the hydrolysates were 21.119.12 and 19.888.The optimum conditions of double enzymatic hydrolysis were determined by single factor experiment and orthogonal experiment. The optimum conditions of enzymatic hydrolysis were as follows: alkaline protease at pH 8.0 ~ 60 鈩，

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