摘要
以带鱼下脚料蛋白为原料,以水解度及亚铁螯合率为考察指标,采用碱性蛋白酶、木瓜蛋白酶、胰蛋白酶、中性蛋白酶及胃蛋白酶进行单一酶解筛选试验,然后进行复合酶解试验。采用二次正交旋转组合设计,以水解度及亚铁螯合率为指标,研究酶制剂种类、加酶方式、复合酶比例、总加酶量、酶解时间、pH值及温度对制备亚铁螯合多肽工艺的影响。综合考虑水解度和螯合率因素,最终确定复合酶解带鱼蛋白制备亚铁螯合多肽的最佳工艺条件为:总加酶量22000U/g,并以碱性蛋白酶与木瓜蛋白酶的酶活力配比4∶6先后加入;酶解时间为碱性蛋白酶9h、木瓜蛋白酶8h;pH值为碱性蛋白酶8.0、木瓜蛋白酶6.0;酶解温度为45℃。该条件下制备的带鱼蛋白亚铁螯合多肽产物水解度和螯合率分别为52.22%、82.31%。
In this study, waste hairtail protein was used as the raw material to prepare polypeptides by enzymatic hydrolysis. In order to maximize degree of hydrolysis（DH） and ferrous chelating rate, the optimal hydrolysis mode of hairtail was selected from hydrolysis with pairwise combination of alkaline protease and papaya protease that resulted in higher degree of hydrolysis and ferrous chelating rate than neutral protease, trypsin and pepsin, or each of them.Meanwhile, based on this, the optimal values of crucial technological parameters, including temperature, hydrolysis time, pH and total enzyme dose, were determined by the method of quadratic regression orthogonal rotation combination design. Results showed that the optimal enzymatic production process was based on sequential hydrolysis at 45 ℃ with alkaline protease for 9 h at pH 8.0 followed by papaya protease for8 h at pH 6.0 using a mixture of alkaline protease and papaya protease at 4∶6 activity ratio with 22 000 U/g total enzyme dose, which gave 52.22% DH and 82.31% ferrous chelating rate.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第8期87-94,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金资助项目(No.31071628)
关键词
带鱼蛋白
复合酶解
亚铁螯合多肽
二次回归正交旋转组合设计
hairtail protein
composite enzymatic hydrolysis
ferrous chelating polypeptide
quadratic regression orthogonal rotation combination design
