低苯丙氨酸山杏仁肽的制备

Preparation of Low Phenylalanine Peptides from Apricot（Armeniaca sibirica） Kernel Protein

DOI：10.3969/j.issn.1673-1689.2019.09.013

中文关键词: 山杏仁蛋白 Flavourzyme 1000L 低苯丙氨酸肽 苯丙酮尿症

英文关键词: apricot（Armeniaca sibirica） kernel protein,Flvourzyme 1000L,low phenylalanine peptide,phenylketonuria

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中文摘要:

为了制备低苯丙氨酸肽，山杏仁蛋白经Alcalase2.4L降解后，利用单因素和正交实验确定了外肽酶Flavourzyme 1000L的水解工艺。结果显示，在50 ℃、pH为7.5、添加量为3 000 U/g条件下处理2 h水解度可达41.23%。添加10 g/dL粉末活性炭，于35 ℃、pH 2.0条件下吸附3 h，浓缩干燥后经氨基酸分析，产物中苯丙氨酸质量分数大幅降低。所得产物可用于为苯丙酮尿症患者制备的特殊医学配方食品。

英文摘要:

In order to prepare low phenylalanine peptides from apricot（Armeniaca Sibirica） kernel，the protein was degraded by Alcalase2.4L and the hydrolysis by the exopeptidase Flavourzyme 1000L was determined by single factor and orthogonal tests. The optimal parameters were found to be hydrolysis temperature 50 ℃，pH 7.5，enzyme/substrate 3000 U/g and time 120 min，which resulted in a hydrolysis degree of 41.23 %. The absorption with 10 %（W/V） active carbon powder was conducted at 35 ℃，pH 2.0 for 3 h to remove phenylalanine. The amino acids analysis showed a significant decrease for the content of phenylalanine（0.712 mg/g） in the dried sample. The resulting product could be used to prepare special medicinal formula foods for phenylketonuria.

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