Research On The Controllable Enzyme Disassemble Conditions Of High F Value Oligopeptides From Egg White

In clinic application, the high F value oligopeptide from egg white not only rectifies of the high metabolic and the negative nitrogen fettle patients but also does a good job in curing the morbidity pattern of amino acids in blood plasma of hepatocirrhosis, reducing disassemble useful economy protein, accelerating candy create and growth hormone secrete, speeding up fattiness oxidation. But in China, the production of oligopeptide taking on the trend of low throughput and insufficient supply.Using egg white as material, via contrast analysis and orthogonal experiment to do a system research on the best enzyme disassemble conditions of the High F value oligopeptide. Consequently a foundation was set up for the high F value oligopeptide's preparation technology, which is low cost, high yield, and is appropriate for industrialisation.The degree of hydrolysis (DH) could be used as a basis to find the optimal conditions of enzymatic hydrolysis of egg white. On the basis of the DH and an analysis of Alkaline Protease 2709. Bacillus subtilis Alkaline Protease and other four kinds of endonuclease that could hydrolyze egg white in varying degrees. The orthogonal design of L₉(3⁴) was applied to screen out the optimal hydrolysis conditions of alkaline protease. The DH was regarded as a basis of selecting the proper tool enzymes in the course of selecting compound enzymes, according to a study on flavor proteases and pawpaw protease affecting the degree of enzymatic hydrolysis of egg white, the orthogonal design of L₉(3⁴) was employed to ascertain the optimal conditions feasible for hydrolyzing enzymes such as pH value, Hydrolyzing , Temperature, Time, E/S etc. According to a study on single factors such as pH valuejhydrolyzing temperature, time and [E]/[S] in the meanwhile a orthogonal design of L₉(3⁴) was employed to draw a conclusion suitable for the hydrolysis of alkaline protease as follows: pH=11,T=45℃, [E]/[S]= 2.4%, t=5h..Egg white was used as raw material, contrast analysis and orthogonal experiment to do a system research on the optimal disassembling conditions of enzyme in preparing high F value oligopeptides. The DH was regarded as a basis of selecting proper tool enzyme. According to a study on experimentation factors such as pH value, hydrolyzing temperature, time and E/S, meanwhile, an orthogonal design of L₉(3⁴) was adopted to draw a conclusion suitable for the hydrolysis of Flavouerzyme as follows: pH was 7.5, temperature was 55℃, E/S was 3.3 %, five hours. The optimal conditions for synthetical disposal of high F value as follow: active carbon proportion was 1:10, temperature was 50℃, pH value was 7 and 1 hours.Through experimentation we got the standard equation: y = -2E-05x2 + 0.0041x + 375.5.Recursive coefficient: R=0.9768. The time for high F value oligopeptides segregation was 364.8min to 375.3min. According to a systematic study on the optimum conditions for hydrolyzing enzyme in the process of preparing High F Oligo-peptide, it could lay a foundation for a further research on the production technics with the properties of low cost, high yield, industrialization in the course of preparing High Value Oligopeptide. The F value was 45.839, it was high F value oligopeptides.