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摘要：我国以蚕丝纺织业大国闻名于世，蚕蛹作为丝织产业副产品，其产量居世界之首。由于蚕蛹蛋白具有很高的药用价值和营养价值，它逐渐成为了研究热点。蚕蛹蛋白肽的水解过程中，进行酶的筛选，在各自的最适条件下进行酶解，以水解度(DH)为指标，确定了最佳酶制剂为胰蛋白酶。考察了时间、温度、固液比、加酶量对水解蚕蛹蛋白肽的影响，在单因素实验基础上通过正交实验确定了蚕蛹粉的最佳水解工艺条件：固液比为1:9，酶加量为4%（2000U/g样品），水解时间为3h，水解温度为65℃，pH值8.0，蚕蛹粉的水解度为22.06% ，相对分子质量分布于857～1141。实验还探讨鲜蛹浆的酶解，实验结果表明，鲜蛹浆在工艺条件：温度为15℃，pH值7.0，固液比为1:2，水解时间为48h，水解度最佳，水解度为5.13%。6552
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关键词： 蚕蛹；蛋白酶；酶水解；氨基酸复合物；多肽
Study on Preparation Technology of Silkworm Pupa Peptide and Amino Acid
Abstract：China is famous for its silk textile industry．Silkworm pupa that a byproduct of silk industry，the production of which in our country run the first place in the world. Because of high nutrition and medicinal value，silkworm pupa has gradually become the hot spot of research．Scalping of enzymes was operated during the process of hydrolysis．The Trypsin was optimum，it was determined under the optimum condition of the enzymes using the DH(degree hydrolysis) as the index．The effects of pH value，time，temperature，solid-liquid ratio and enzyme amount to the hydrolysis of silkworm pupa meal were observed． Try to get the result of optimizing through the orthogonal experiment on the basis of single factor experiment and have confirmed the best Silkworm pupa hydrolysis craft that operates the parameter：solid／liquid ratio：1/9 ，enzyme concentration：5％．hydrolysis time：3h， temperature：65℃，pH：8.0，and ，the degree of hydrolysis could achieved 22.06%．The molecular weigh of poly-peptide is about 857～1141.The experimental study of fresh pupae slurry its enzymatic hydrolysis, the experimental results show that ,the best conditions of the fresh pupa slurry in the process : temperature ：15℃, pH ：7, solid／liquid ratio ：1:2, hydrolysis time 48h， the best hydrolysis degree, 5.13% .
Key Words：Silkworm pupa; protease; Enzyme hydrolysis; Compound amino acid; poly-peptide
目录
1 绪论 1
1.1 蚕蛹概述 1
1.2蚕蛹活性多肽及复合氨基酸的研究进展 2
1.3 蚕蛹的脱脂技术 2
1.4 蚕蛹蛋白的水解方法 3
1.5 本课题的研究目的和意义 3
1.6 本课题研究的主要内容 4
2 实验材料和方法 5
2.1 实验试剂及仪器 5
2.2 实验方法 6
2.2.1 研究油脂对蚕蛹蛋白水解度的影响 6
2.2.2 蛋白酶最优反应条件的确定 6
2.2.3 Sephadex G-25 凝胶层析测定多肽分子量 6
2.2.4 双酶解实验 7
2.2.5鲜蚕蛹浆的酶解 7
2.3分析方法 8
2.3.1凯氏定氮法测定（GB/T5009.5-2003）蚕蛹粉总蛋白 8
2.3.2索氏提取法测定（GB/T5009.6-2003）蚕蛹粉粗脂肪含量 8
2.3.3直接干燥法测定（GB/T5009.3-2003）蚕蛹粉水分含量 9
2.3.4蛋白酶活力的测定 9
2.3.5 甲醛法测定游离氨基氮 10
2.3.6 分析方法小结 11
3 实验结果与讨论 12
3.1 蚕蛹粉基本成分分析 12
3.2 脂肪含量对蚕蛹蛋白水解度的影响 12