| 酶解蓝圆鲹鱼肉蛋白制备小分子肽的工艺研究 |
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| 引用本文： | 张静,刘书成,郝记明,章超桦.酶解蓝圆鲹鱼肉蛋白制备小分子肽的工艺研究[J].广东海洋大学学报,2009,29(4):54-57. |
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| 作者姓名： | 张静 刘书成 郝记明 章超桦 |
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| 作者单位： | 广东海洋大学食品科技学院,广东,湛江,524025 |
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| 基金项目： | 国家科技支撑计划项目 |
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| 摘 要： | 以蓝圆鲹为原料,酶解蓝圆鲹鱼肉蛋白制备小分子肽。运用响应面试验设计优化蓝圆鲹蛋白酶解的工艺条件,探讨了酶种类和添加量、液固比、酶解温度、酶解时间对多肽提取率的影响。结果表明:选用木瓜蛋白酶,添加量为0.10%,液固比2∶1,酶解温度54.4℃,酶解时间3.18 h下,多肽提取率为32.35%。
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| 关 键 词： | 蓝圆鲹 酶解 响应面设计法 多肽提取率 |
Study on Technology of Preparing Oligopeptide from Decapterus maruadsi Protein by Enzymatic Hydrolysis |
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| ZHANG Jing,LIU Shu-cheng,HAO Ji-ming,ZHANG Chao-hua.Study on Technology of Preparing Oligopeptide from Decapterus maruadsi Protein by Enzymatic Hydrolysis[J].Journal of Zhanjiang Ocean University,2009,29(4):54-57. |
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| Authors: | ZHANG Jing LIU Shu-cheng HAO Ji-ming ZHANG Chao-hua |
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| Abstract: | This study focused on the preparing oligopeptide from Decapterus Maruadsi protein by enzymatic hydrolysis.Response Surface Methodology(RSM) was used to gain the optimal parameter of processing and to discuss how the parameters influenced the extraction rate of polypeptide.As a results indicated that the optimal parameter of processing were as follows: the effect of hydrolysis was the best by adding papain protease(the enzyme concentration was 0.10%),liquid-to-solid ratio 2:1(m:m),hydrolysis temperature 54.4(℃),hydrolysis time 3.18(h),the extraction rate of polypeptide 32.35% by experiment and the recovery rate of protein was 98.24%. |
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| Keywords: | Decapterus maruadsi hydrolysis Response Surface Methodology(RSM) the extraction rate of polypeptide |
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