摘要
以罗非鱼下脚料为原料,采用Alcalase蛋白酶对其进行控制酶解,制备不同水解度的罗非鱼下脚料酶解蛋白,在此基础上添加胃蛋白酶对其进行合成类蛋白反应的研究。以类蛋白产率为指标,在反应温度恒定(37℃)的条件下,通过单因素实验,确定底物水解度为40%、反应时间24h,选取底物浓度、加酶量和pH值3个因素进行响应面实验,通过响应面分析法优化合成类蛋白反应的最佳工艺组合为:底物浓度44.16%,加酶量4.12%,pH值5.08;在此条件下,类蛋白产率达到(10.08±0.03)%,与响应面二次模型预测值(10.11%)无显著差异。
Hydrolyzed Tilapia by-products proteins were prepared by Alcalase. And the technology of plastein reaction was studied from hydrolyzed proteins by pepsin. Yield of plastein was determined under different conditions of mono-factor test at 37 ℃, and then a hydrolysis degree of substrate of 40% and a synthesis period of 24 h were selected, and the optimum conditions of concentration of substrate, quantity of added enzyme, and pH value were optimized by response surface analysis methodology. A substrate concentration of 44.16%, a quantity of added enzyme of 4.12% and pH 5.08 were then treated as the optimal conditions of plastein synthesis from hydrolyzed Tilapia by-products proteins. In the above mentioned optimal conditions, the plastein yield was 10.08%±0.03%, which were consistent with the values of 10.11% predicted by the response surface quadratic model.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第3期75-80,共6页
Food and Fermentation Industries
基金
2007年国家科技支撑计划项目(2007BAD29B09)
关键词
罗非鱼下脚料
控制酶解
类蛋白反应
响应面分析
Tilapia by-products, controlled-enzymatic hydrolysis, plastein reaction, response surface analysis
