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食品研究与开发:2017,38(24):42-47
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双酶分步水解低值海洋鱼粉制备低聚肽的研究
丁树慧1,2,王立梅2,齐斌2,张晶1,*
(1.吉林农业大学中药材学院,吉林长春130118;2.常熟理工学院生物与食品工程学院,江苏常熟215500)
The Study of Oligopeptides from Low-value Marine Fish Meal with Double Enzyme Hydrolysis
DING Shu-hui1,2,WANG Li-mei2,QI Bin2,ZHANG Jing1,*
(1.College of Chinese Medicinal Materials,Jilin Agricultural University,Changchun 130118,Jilin,China;2.School of Biotechnology and Food Engineering,Changshu Institute of Technology,Changshu 215500,Jiangsu,China)
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投稿时间:2017-05-16    
中文摘要: 为了得到更多的低聚肽,分析比较碱性蛋白酶、中性蛋白酶等多种蛋白酶对低值海洋鱼粉的酶解效果,以水解度为指标,筛选出中性蛋白酶和碱性蛋白酶为最佳水解酶,并通过响应曲面分析法优化酶解工艺。结果表明:最优酶解条件为:碱性蛋白酶与中性蛋白酶酶活力配比为6∶4先后加入,总加酶量为2 500 U/g,pH值为8时碱性蛋白酶酶解2 h,pH值降为7时中性蛋白酶酶解3 h,酶解温度为50℃,该条件下水解度高达41.84%。
Abstract:In order to get more oligopeptides,establish low-value marine fish meal hydrolysis conditions,degree of hydrolysis as the indexes to compare the effect of hydrolysis of alkaline protease,neutral protease and so on the many kinds of protease.Alkaline protease and neutral protease was selected as the best protease.The hydrolysis conditions was optimized by response surface methodology.The results showed the optimal enzymatic hydrolysis conditions:the alkaline protease and neutral protease enzyme activity ratio of 6 ∶4 successively joined,enzyme amount was 2 500 U/g,the alkaline protease kept hydrolyzing for 2 h when the pH was 8.Until the pH value dropped to 7.0,the neutral protease was added and continued stirring for another 3 h,enzymolysis temperature 50℃.Under the condition of the hydrolysis degree as high as 41.84%.
文章编号:201724009     中图分类号:    文献标志码:
基金项目:国家高技术研究发展计划项目(863计划)(2013AA102203-03);江苏省科技厅重点研发计划(BE2017316);江苏省科技厅重点研发计划(BE2017326)
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