摘要
以南极磷虾蛋白酶解物的溶解性为指标,在单因素实验的基础上,采用响应面优化实验分析了南极磷虾蛋白酶解过程中酶与底物比、时间、温度、pH等因素对南极磷虾蛋白酶解物溶解性的影响,建立了南极磷虾蛋白酶解物溶解度与各因素的最佳工艺的回归模型并进行了验证。实验从4种酶中优筛选出木瓜蛋白酶作为酶解用酶,在此基础上,结合实际生产情况确定木瓜蛋白酶酶解南极磷虾蛋白的最适工艺为:酶与底物比0.25%(w/w)、酶解时间30 min、酶解温度55℃、酶解pH6.0,此时南极磷虾蛋白酶解产物的溶解度为12.06%±0.21%。因此,酶解改性能够改变南极磷虾蛋白的溶解性。
The solubility of the hydrolyzate of Antarctic krill protein was used as an index. Based on the single factor experiment,the effect of enzyme and substrate ratio, time, temperature and pH on the solubility of Antarctic krill protein hydrolyzate was analyzed by response surface optimization experiment. At the same time,the bast technology regression model of the solubility of the hydrolyzate and the factors was established and verified.The papain was screened from four enzymes to serve as proteolytic protease. On this basis, combining with the actual production situation, the optimal process conditions for the hydrolysis of Antarctic krill protein with ratio of papain to substrate：0.25% , hydrolysis time：30min, hydrolysis temperature： 55 ℃ and pH6.0 Under the optimal conditions, the solubility of Antarctic krill protein hydrolysates was （ 12.06% ±0.21% ）. Therefore,enzymatic modification can change the solubility of Antarctic krill protein.
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第5期151-156,共6页
Science and Technology of Food Industry
基金
中央级公益性科研院所基本科研业务费专项资金(2016HY-ZD0903
2016HY-ZD1003
2011M06)
上海市科技兴农项目(沪农科攻字(2015)第5-5号)
公益性行业(农业)科研专项(201203018)
关键词
南极磷虾
蛋白质
酶解
溶解性
Antarctic krill
protein
enzymolysis
solubility
