摘要
本试验以水解度为指标,研究了酶解时间、酶活比、料液比、加酶量、pH和酶解温度6种因素对酶解反应的影响。在此基础上设计了3因素(酶解时间、pH和酶解温度)3水平的响应面试验,对木瓜蛋白酶与碱性蛋白酶双酶组合水解黄鳍金枪鱼胰脏制备生物活性肽的工艺进行优化,为获得高活性蛋白多肽及有效利用金枪鱼胰脏提供科学依据。结果表明,木瓜蛋白酶与碱性蛋白酶双酶水解黄鳍金枪鱼胰脏的最佳酶解条件为:酶活比1:1、料液比为1:10、加酶量30mg/g、pH7.55、酶解时间3.39h、酶解温度55.73℃。利用优化双酶水解条件制得的低分子多肽的水解度高达60.22%。
In order to prepare the bioactive peptides,pancreatic of yellow fin tuna was hydrolyzed by a mixture of Papain and alkaline protease and the enzymatic reaction conditions were determined and optimized by response surface method（RSM） were designed.Results showed that the optimum ratio of protease energy,the ratio of solid to liquid,the dosage of protease,pH,the enzymatic time and the enzymatic temperature were1：1,1：10,45000 U/g,7.55,3.39 h and 55.73 ℃,respectively.Under these conditions,DH of the enzymatic reaction reached 60.22%.
出处
《现代食品科技》
EI
CAS
2010年第11期1229-1233,共5页
Modern Food Science and Technology
关键词
金枪鱼胰脏
双酶酶解
响应面法
工艺优化
pancreatic of yellow fin tuna
bienzyme-hydrolysis
RSM
technique optimization
