Yuan Xiaoqing, Gu Xiaohong, Tang Jian
College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, Zhejiang 310035, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Food Chem. 2008 Nov 15;111(2):340-4. doi: 10.1016/j.foodchem.2008.03.070. Epub 2008 Apr 1.
Momordica charantia L. Var. abbreviata Ser. protein was hydrolyzed using six different proteases. The results showed Alcalase 2.4L to have the best hydrolyzing capacity, followed by Pancreatin. In addition, Alcalase hydrolysate had stronger hypoglycemic effect than that of Pancreatin hydrolysate at the same dose. Alcalase was chosen to produce M. charantia L. Var. abbreviata Ser. protein hydrolysates (MCPHs) with hypoglycemic effect. Response surface methodology (RSM) was applied to optimize the hydrolysis conditions using Alcalase. Model equation was proposed with regard to the effect of enzyme/substrate ratio, pH and temperature. The optimum values for enzyme/substrate ratio, pH and temperature were found to be 2.37%, 9.2 and 57°C respectively.
对短序罗汉果蛋白用六种不同的蛋白酶进行水解。结果表明碱性蛋白酶2.4L水解能力最佳，其次是胰酶。此外，在相同剂量下，碱性蛋白酶水解产物的降血糖作用比胰酶水解产物更强。选用碱性蛋白酶制备具有降血糖作用的短序罗汉果蛋白水解物（MCPHs）。应用响应面法（RSM），以碱性蛋白酶对水解条件进行优化。针对酶/底物比、pH值和温度的影响提出了模型方程。发现酶/底物比、pH值和温度的最佳值分别为2.37%、9.2和57℃。
