出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Enzymatic hydrolysis of chlorella powder is a promising process to prepare high Fischer ratio oligopeptides (HFOPs). However, the relationship between Fischer ratios and enzymatic hydrolysis approaches remains poorly understood. In HFOPs production, directed enzymatic hydrolysis to release aromatic amino acids may be an effective way to increase Fischer ratio. The mutant carboxypeptidase from Aspergillus niger M00988 (cpAR), which has good specificity for hydrophobic amino acids in terminal peptidolysis, and commonly used papain and flavourzyme have been used to prepare HFOPs in this study. cpAR enzyme, flavourzyme The results show that the use of cpAR enzyme can increase the Fischer ratio. With chlorella powder as the raw material, alkaline protease and cpAR enzyme were used for two-step hydrolysis, and then activated carbon adsorption and ultrafiltration were used to prepare HFOPs. The Fischer ratio of oligopeptides reached 37.39, the length of the peptide chain was mainly distributed around 7-9 amino acids.
