School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkhuntien, Bangkok, Thailand.
J Agric Food Chem. 2011 Aug 10;59(15):8475-83. doi: 10.1021/jf202006a. Epub 2011 Jul 15.
Enzymatic bromelain mungbean meal protein hydrolysate (eb-MPH) was produced from mungbean meal protein isolate (MPI). Enzymatic bromelain, with a known protease activity of 98,652 (unit/g), was used at concentrations of 0, 2, 6, 10, 14 and 18% (w/w) and with hydrolysis times of 0.5, 3, 6, 12, and 24 h. The pH and temperature were controlled at 6.0 and 50 °C, respectively. It was found that the best treatment combination for eb-MPH production by response surface methodology (RSM) was 18% bromelain and a hydrolysis time of 3 h, resulting in the greatest degree of hydrolysis (% DH) and percent yield, with values of 61.04 and 45.63%, respectively. Results also showed that the phenylalanine, tyrosine and leucine contents of the optimally produced eb-MPH were 20.88, 14.50 and 10.93%, respectively. Twelve volatile compounds were identified using gas chromatography mass spectrometry in eb-MPH; benzaldehyde, 2-pentylfuran and furfural were the predominant odorants.
酶解绿豆分离蛋白制备的木瓜蛋白酶绿豆蛋白水解产物（eb-MPH）。所用的木瓜蛋白酶的蛋白酶活力为 98652（单位/g），浓度分别为 0、2、6、10、14 和 18%（w/w），水解时间分别为 0.5、3、6、12 和 24 h。pH 和温度分别控制在 6.0 和 50°C。响应面法（RSM）研究发现，制备 eb-MPH 的最佳处理组合为 18%的木瓜蛋白酶和 3 h 的水解时间，水解度（%DH）和产率最高，分别为 61.04%和 45.63%。结果还表明，最优产 eb-MPH 中的苯丙氨酸、酪氨酸和亮氨酸含量分别为 20.88%、14.50%和 10.93%。通过气相色谱-质谱联用技术鉴定出 eb-MPH 中的 12 种挥发性化合物；苯甲醛、2-戊基呋喃和糠醛是主要的气味物质。
