南瓜籽饼粕粉制备高含量蛋白肽的工艺优化分析
Optimization Analysis of the Process for Preparing High Content Protein Peptides from Pumpkin Seed Cake Powder
张良明 1田斌 1苏亚庆1
作者信息
- 1. 西安天一生物技术股份有限公司,陕西 西安 710000
- 折叠
摘要
本研究采用优选酶解法,通过单因素实验,对加酶量、酶解pH、酶解倍量、酶解时间进行正交试验设计,以南瓜籽蛋白含量的提取率为指标,旨在探讨制备南瓜籽蛋白肽的最佳工艺参数.结果表明,在本研究采取的最佳工艺条件下,制备的南瓜籽粗蛋白含量≥90%(以干基计,N×6.5%),蛋白肽含量≥80%(以干基计).因此,本研究结果可以为南瓜籽的开发与应用提供参考.
Abstract
This study used optimized enzymatic hydrolysis and conducted single factor experiments to design orthogonal experiments on enzyme dosage,pH,fold ratio,and hydrolysis time.The extraction rate of pumpkin seed protein content was used as the indicator to explore the optimal process parameters for preparing pumpkin seed protein peptides.The results showed that under the optimal process conditions adopted in this study,the crude protein content of pumpkin seeds prepared was≥90%(on dry basis,N×6.5%),and the protein peptide content was≥80%(on dry basis).Therefore,the results of this study can provide reference for the development and application of pumpkin seeds.
关键词
南瓜籽蛋白肽/酶解/膜分离Key words
pumpkin seed protein peptide/enzymatic hydrolysis/barrier separation引用本文复制引用
出版年
2024
NETL
NSTL
万方数据