低苯丙氨酸大豆肽混合物的制备
首发时间:2017-10-27
摘要:为了制备低苯丙氨酸大豆肽混合物,大豆蛋白经Alcalase2.4L及木瓜蛋白酶降解后,通过单因素和正交试验分别确定了Flavourzyme水解及活性碳吸附工艺。结果显示,在50℃、pH为7.0、添加量为4000 U/g条件下处理240min,水解物中游离苯丙氨酸含量可达64.58 mg/100mL。水解物添加9 %(w/w)粉末活性炭,于35℃、pH3.0条件下吸附120 min,苯丙氨酸去除率可达97.29%。经氨基酸及分子量分析显示,所得产物中苯丙氨酸含量(0.97 mg/100mL)大幅下降,主要为600 Da以下的寡肽和游离氨基酸混合物,产物可用于将来为苯丙酮尿症患者制备特殊医学用配方食品。
关键词: 苯丙酮尿症 大豆蛋白 Flavourzyme 活性炭 低苯丙氨酸肽混合物
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Preparation of low phenylalanine peptides mixture from soybean protein
Abstract:In order to prepare low phenylalanine peptides mixture from syobean protein, the protein was degraded by Alcalase2.4L and papain, the hydrolysis by Flavourzyme and the removal of phenylalanine by activated carbon were determined by signal and orthogonal tests separately. The optimum parameters were found to be hydrolysis temperature 50℃, pH7.0, enzyme/substrate 4000U/g and time 240 min, which resulted in the content of free phenylalanine of 64.58mg/100mL in hydrolysates. The removal of phenylalanine with 9%(w/w) activated carbon powder was conducted at 35℃, pH 3.0 for 120min and the removal rate of phenylalanine could reach 97.26% under these parameters. The amino acids and molecular weight analysis showed a significant decrease for the content of phenylalanine (0.97mg/100mL) and the molecular weight was blow 600Da, mainly including oligopepetides and free amino acids. The resulting product could be used to prepare special medical food for phenylketonuria in the future.
Keywords: Phenylketonuria Soybean protein Flavourzyme Activated carbon Low phenylalanine peptides mixture
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