【作者】 王晶；

【导师】 都凤华； 刘景圣；

【作者基本信息】 吉林农业大学 ， 食品科学， 2006， 硕士

【摘要】 制油后的榛仁蛋白中蛋白质含量较高，然而，榛仁蛋白资源并未得到充分利用。现代营养学研究发现，人类摄食的蛋白质经消化酶作用后，大多数是以多肽而不是氨基酸形式吸收的。这些多肽除了具有易消化吸收性质外，还具有许多优良的功能特性和生理活性，可以被广泛地应用到食品领域中去。因此，通过酶解可以大大提高其营养价值和利用价值，是榛子深加工的一个重要方面。 榛仁肽是榛仁蛋白质经酶水解、精制后所得到的短肽混合物。本试验以脱脂后的榛仁蛋白为原料，分别用2709碱性蛋白酶、木瓜蛋白酶、菠萝蛋白酶对其进行水解，以水解度为指标，确定2709碱性蛋白酶为最佳酶制剂。通过对榛仁蛋白进行不同粒度的粉碎处理，确定过100目筛为最佳预处理方法。 通过单因素试验和正交试验确定了2709碱性蛋白酶的最佳水解条件，即：温度为50℃，PH为9.5，底物浓度为3％，酶浓度为4％，水解3小时，可以得到水解度为83.249％的榛仁肽。 通过添加5％活性碳脱臭、脱色及脱苦，可获得满意的效果。通过阴阳离子交换树脂可除去91.20％的盐分，可获得精制的榛仁肽。 对榛仁肽的理化性质和生理活性进行了研究，表明：榛仁肽具有溶解性不随pH值变化而改变和高浓度低粘度的特点；此外，榛仁肽还具有降血脂和抗疲劳的活性功能。其作为功能性保健品具有深远意义。更多还原

【Abstract】 The content of the hazelnut protein that is defatted is high, but the source of the hazelnut protein is scarely used fully. The modern nutrition research discovers that the protein of human taking is digested and absorpted after enzymes function majorly in low peptides but not in amino acids. In addition to having the easily absorption characteristic , these low peptides still have many good functions characteristic and the physiological activity.They can be used broadly in the food field. The method of enzymatic hydrolysis is developed to improve their nutrition and utilization value. And it is an important aspect of using the new and high techniques to deal with the hazelnut protein.Hazelnut peptide is the mixture of short peptides that the hazelnut protein is hydrolyzed by enzymes and again handled specially. The substrate of experiment was defatted hazelnut meal that was individually hydrolyzed by 2709 alkaline protease, papain and bromelain. It was determined by the degree of hydrolysis that the 2709 alkaline protease was the best one.Through the single factor experiments and orthogotal test, the optimum hydrolyzing condition has been determined : temperature 50 ℃,pH9. 5, substrate concentration 3%, enzyme concentration 4%,the time 3 hours, and it can get the degree of hydrolysis 83.249%.We can get satisfactory results by using 5% active carbon that can take away smell, color and bitter. At the same time, it can be taken away 91. 20% salt, getting the refined hazelnut peptides.The physical and chemical properties and physiological function of hazelnut peptide are studied.The results show:The solubility in water is improved and are not changeable with the changing of pH. It has low viscosity in high concentration. Furthermore the hazelnut peptides have function in lower the triglyceride in serum and anti — fatigue. It has the profound meaning in the function.更多还原