Preparing oligopeptides from broken rice protein by ultrafiltration-coupled enzymatic hydrolysis
Preparing oligopeptides from broken rice protein by ultrafiltration-coupled enzymatic hydrolysis
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DOI：
10.1007/s00217-012-1904-7
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发表时间：
2013-03-01
影响因子：
3.3
通讯作者：
Lu, Fuping
中科院分区：
文献类型：
--
作者：
Wang, Hongbin;Wang, Jing;Lu, Fuping
碎米资源十分丰富，但其开发和综合利用尚未得到有效实现。生产大米低聚肽因其营养价值高、保健功能强而被认为是一种很有前景的途径。目前，大米肽的制备主要采用间歇式酶解法。由于其不可控的水解过程，不仅产生了寡肽，而且还产生了大量的非寡肽。本研究尝试了一种超滤耦合酶水解方式，即酶水解与超滤相结合，并与间歇方式进行了比较。此外，采用预水解策略解决了大米蛋白溶解pH与酶解最佳pH之间的矛盾。结果表明，超滤耦合酶解方式在生产寡肽方面具有很大的优势，批量酶解寡肽含量从40%以下显着提高到60%以上，不同水解时间收获的肽分子量分布表现出优异的稳定性，并获得比批量酶解更多的抗氧化活性。本研究做出了成功的尝试，为进一步研究将该方法应用于水稻寡肽实际生产技术奠定了基础。
The resource of broken rice is quite abundant, but its exploiting and comprehensive utilization has not been achieved effectively. Producing rice oligopeptides is thought to be a promising way because of their high nutrition value and great health function. At present, the preparation of rice peptides mainly use batch enzymatic hydrolysis. Due to its uncontrollable hydrolysis process, not only oligopeptides but also large quantities of non-oligopeptides were produced. In this study, a manner of ultrafiltration-coupled enzymatic hydrolysis, combining enzymatic hydrolysis with ultrafiltration, was attempted and compared with the batch manner. Moreover, a strategy of pre-hydrolysis was used to solve the conflict between the dissolving pH of rice protein and the optimal pH of enzymatic hydrolysis. The result demonstrated that the ultrafiltration-coupled enzymatic hydrolysis manner had great advantages in producing oligopeptides, increasing the content of oligopeptides remarkably to above 60 % from below 40 % by batch enzymatic hydrolysis, displaying excellent stability in the molecular weight distribution of harvested peptides at different hydrolysis time and obtaining more antioxidant activity than batch enzymatic hydrolysis. This study made a successful attempt and laid the foundations for further studies of applying this method in the actual production technology of rice oligopeptides.