带鱼蛋白水解肽制备条件优化
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摘要
为提高带鱼下脚料的利用率为目的,以带鱼下脚料为原料,采用木瓜蛋白酶水解,采用单因素试验及正交试验进行优化,测定最佳酶解条件。研究表明:在料液比1︰10 g/mL、加酶量20 000 U/g带鱼、45℃、pH 6.5、酶解6 h条件下,带鱼蛋白水解度高达71.3%。
To improve the utilization rate of the waste, the fish waste was hydrolysed by papain from hairtail. The optimum enzymatic hydrolysis conditions was determined by signal-factor and orthogonal experiments. The research showed that the best hydrolysis conditions were 6 h, pH 6.5, 45 ℃, and 20 000 U/g enzymatic activity. Under the best condition, the degree of hydrolysis got up to 71.3%.
To improve the utilization rate of the waste, the fish waste was hydrolysed by papain from hairtail. The optimum enzymatic hydrolysis conditions was determined by signal-factor and orthogonal experiments. The research showed that the best hydrolysis conditions were 6 h, pH 6.5, 45 ℃, and 20 000 U/g enzymatic activity. Under the best condition, the degree of hydrolysis got up to 71.3%.
引文
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[2]黄镇繁.带鱼下脚料蛋白质提取与分离研究[J].渔业现代化,2008,3(5):52-55.
[3]SARAH G,PAULE B N,JUSTIN L,et al.Ability of GHTD-amide and analogs to enhance insulin activity through zinc chelation and dispersal of insulin oligomers[J].Peptides,2009,30:1088-1097.
[4]AMBAR A,VANESSA S,EMMANUELLE M,et al.Zinc(Ⅱ)binds to the neuroprotective peptide humanin[J].Journa of Inorganic Biochemistry,2006,100:1672-1678.
[5]李丁宁.低值淡水鱼营养蛋自加工工艺的研究及产品开发[D].武汉:武汉工业学院,2012.
[6]林慧敏.带鱼下脚料酶解小肽亚铁螯合物结构鉴定及其生物活性研究[D].福州:福建农林大学,2012.
[7]魏鉴腾,刘永峰.酶解法制备鱼籽多肽的工艺研究[J].食品工业,2015,36(1):71-74.
[8]朱少娟,施用晖,乐国伟.超声波对胰蛋白酶水解酪蛋白的影响[J].食品与生物技术学报,2005,24(2):116-124.
[9]李学鹏,刘晏玮,高郡焕.美拉德反应改良四角蛤蜊酶解液的风味[J].食品科学,2018,39(16):82-88.
[10]赵立娜,汪少芸,张亚娇,等.响应面法优化乳清蛋白肽螯合钙离子的研究[J].中国食品学报,2014,14(4):64-71.