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投稿时间：2023-02-02
投稿时间：2023-02-02
中文摘要: 以泥鳅为原料，探究碱性蛋白酶、中性蛋白酶、风味蛋白酶、胰蛋白酶及木瓜蛋白酶对泥鳅蛋白水解度和肽得率的影响。通过单因素试验结合响应面试验优化泥鳅肽制备工艺。同时探究活性炭及硅藻土对泥鳅肽脱色率及保留率的影响，进而利用单因素试验结合响应面试验优化脱色工艺。结果表明：碱性蛋白酶为最适酶，在碱性蛋白酶作用下，泥鳅肽制备最优工艺为酶解温度45 ℃、pH10.0、酶解时间90 min、酶活248 U/mL、料液比1∶10（g/mL），在该条件下，泥鳅肽得率为（37.27±0.81）%；活性炭脱色效果较硅藻土好，脱色条件为活性炭添加量2.5%、脱色时间30 min、脱色温度54 ℃、pH3.0，该条件下泥鳅肽脱色率为（57.91±0.19）%，肽保留率为（94.90±0.02）%。
Abstract:Loach was used as raw material to explore the effects of alkaline protease，neutral protease，flavor protease，trypsin，and papain on the hydrolysis and yield of loach peptides. The single-factor and response surface experiments were used to optimize the preparation process of loach peptides and to investigate the effects of activated carbon and diatomite on the decolorization and retention rates of loach peptides. The experimental results showed that alkaline protease was the best protease for enzymatic hydrolysis. The optimal process for the preparation of loach peptides was as follows: enzymatic hydrolysis temperature was 45 ℃；pH was 10.0；time was 90 min；enzyme addition was 248 U/mL，and material-liquid ratio was 1∶10（g/mL）. Under these conditions，the yield of loach peptides was（37.27±0.81）%. The decolorization effect of activated carbon was better than that of diatomite. When the activated carbon addition was 2.5%；time was 30 min；temperature was 54 ℃，and pH was 3.0，the decolorization rate of loach peptides was（57.91±0.19）%，and the peptide retention rate was（94.90±0.02）%.
keywords: loach peptide enzymatic hydrolysis peptide yield decolorization rate peptide retention rate
文章编号：202318019 中图分类号： 文献标志码：
基金项目:天津市131 创新团队项目（201926）
| 作者 | 单位 |
| 毛金蓉1，贺晓晴1，运立媛1，2*，李茜1，2，张民1，2，3* | 1.天津农学院 食品科学与生物工程学院，天津 300392；2. 天津农学院 农产品加工中外联合研究中心，天津 300392；3. 天津科技大学 省部共建食品营养与安全国家重点实验室，天津 300457 |
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