【摘要】 以蚕豆为原料,通过碱溶酸沉法得到蚕豆蛋白,再通过酶解制备具有α-葡萄糖苷酶抑制作用的蚕豆蛋白酶解物。以α-葡萄糖苷酶抑制率与水解度为指标,考察蛋白酶种类、酶解温度、酶解pH、料液比、加酶量与酶解时间对蚕豆蛋白酶解的影响,在此基础上采用响应面法对工艺参数进行优化。结果表明:酶解蚕豆蛋白制备具有α-葡萄糖苷酶抑制作用酶解物的最优工艺条件为以碱性蛋白酶为最适用酶、酶解温度50℃、酶解pH 8.5、酶解时间4.3 h、料液比1∶10、加酶量14 000 U/g,在此条件下酶解物α-葡萄糖苷酶抑制率为(38.58±0.87)%,蛋白水解度为22.87%。更多还原

【Abstract】 Vicia faba protein was prepared from Vicia faba by alkaline solution and acid precipitation method, then enzymolyzed to prepare Vicia faba proteolysate with α-glucosidase inhibition.The effects of protease type, enzymolysis temperature, enzymolysis pH, solid-liquid ratio, enzyme dosage and enzymolysis time on the enzymatic hydrolysis of Vicia faba protein were investigated using α-glucosidase inhibition rate and hydrolysis degree as indicators. Then the process conditions of preparing proteolysate with α-glucosidase inhibition from Vicia faba protein were optimized by response surface methodology. The results showed that the optimal conditions of preparing Vicia faba proteolysate with α-glucosidase inhibition from Vicia faba protein were obtained as follows: with alkaline protease as enzyme, enzymolysis temperature 50℃, enzymolysis pH 8.5, enzymolysis time 4.3 h, solid-liquid ratio 1∶10, enzyme dosage 14 000 U/g.Under the optimal conditions, the α-glucosidase inhibition rate of the proteolysate was(38.58±0.87)%, and the hydrolysis degree of Vicia faba protein was 22.87%.更多还原