双酶分步水解低值海洋鱼粉制备低聚肽的研究
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摘要
为了得到更多的低聚肽,分析比较碱性蛋白酶、中性蛋白酶等多种蛋白酶对低值海洋鱼粉的酶解效果,以水解度为指标,筛选出中性蛋白酶和碱性蛋白酶为最佳水解酶,并通过响应曲面分析法优化酶解工艺。结果表明:最优酶解条件为:碱性蛋白酶与中性蛋白酶酶活力配比为6∶4先后加入,总加酶量为2 500 U/g,pH值为8时碱性蛋白酶酶解2h,p H值降为7时中性蛋白酶酶解3 h,酶解温度为50℃,该条件下水解度高达41.84%。
In order to get more oligopeptides,establish low-value marine fish meal hydrolysis conditions,degree of hydrolysis as the indexes to compare the effect of hydrolysis of alkaline protease,neutral protease and so on the many kinds of protease. Alkaline protease and neutral protease was selected as the best protease. The hydrolysis conditions was optimized by response surface methodology. The results showed the optimal enzymatic hydrolysis conditions:the alkaline protease and neutral protease enzyme activity ratio of 6∶4 successively joined,enzyme amount was 2 500 U/g,the alkaline protease kept hydrolyzing for 2h when the p H was 8.Until the p H value dropped to 7.0,the neutral protease was added and continued stirring for another 3h,enzymolysis temperature 50 ℃. Under the condition of the hydrolysis degree as high as 41.84 %.
In order to get more oligopeptides,establish low-value marine fish meal hydrolysis conditions,degree of hydrolysis as the indexes to compare the effect of hydrolysis of alkaline protease,neutral protease and so on the many kinds of protease. Alkaline protease and neutral protease was selected as the best protease. The hydrolysis conditions was optimized by response surface methodology. The results showed the optimal enzymatic hydrolysis conditions:the alkaline protease and neutral protease enzyme activity ratio of 6∶4 successively joined,enzyme amount was 2 500 U/g,the alkaline protease kept hydrolyzing for 2h when the p H was 8.Until the p H value dropped to 7.0,the neutral protease was added and continued stirring for another 3h,enzymolysis temperature 50 ℃. Under the condition of the hydrolysis degree as high as 41.84 %.
引文
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[2]Ahmed Z,Donkor O,Street W A,et al.Proteolytic activities in fillets of selected underutilized Australian fish species[J].Food Chem,2013,140(1/2):238-244
[3]Huang H W,Liu K M.Bycatch and discards by Taiwanese largescale tuna longline fleets in the Indian Ocean[J].Fisheries Research,2010,106(3):261-270
[4]He H,Chen X,Sun C,et al.Preparation and functional evaluation of oligopeptide-enriched hydrolysate from shrimp(Acetes chinensis)treated with crude protease from Bacillus sp.SM98011.[J].Bioresource Technology,2006,97(3):385-390
[5]Geirsdottir M,Sigurgisladottir S,Hamaguchi P Y,et al.Enzymatic Hydrolysis of Blue Whiting(Micromesistius poutassou);Functional and Bioactive Properties[J].Journal of Food Science,2011,76(1):C14-C20
[6]Mazorra-Manzano M A,Pacheco-Aguilar R,Ramirez-Suarez J C,et al.Pacific whiting(Merluccius productus)underutilization in the Gulf of California:Muscle autolytic activity characterization[J].Food Chemistry,2008,107(1):106-111
[7]Rodriguez-Diaz J C,Kurozawa L E,Netto F M,et al.Optimization of the enzymatic hydrolysis of Blue shark skin[J].Journal of Food Science,2011,76(7):C938-C949
[8]Nazeer R A,Deeptha R,Jaiganesh R,et al.Radical Scavenging Activity of Seela(Sphyraena barracuda),and Ribbon Fish(Lepturacanthus savala),Backbone Protein Hydrolysates[J].International Journal of Peptide Research and Therapeutics,2011,17(3):209-216
[9]俞丽娜,邵兴锋.蛋白酶在水产品加工中的应用研究进展[J].生物技术进展,2014(1):17-21
[10]陈云霞.水产品精深加工中酶技术的应用研究[J].广西质量监督导报,2008(7):134-135
[11]Kuochiang H.Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle by-product[J].Food Chemistry,2010,122(1):42-48
[12]Bauchart C,Chambon C,Mirand P P,et al.Peptides in rainbow trout(Oncorhynchus mykiss)muscle subjected to ice storage and cooking[J].Food Chemistry,2007,100(4):1566-1572
[13]Hasan F,Kitagawa M,Kumada Y,et al.Production kinetics of angiotensin-I converting enzyme inhibitory peptides from bonito meat in artificial gastric juice[J].Process Biochemistry,2006,41(3):505-511
[14]Samaranayaka A G,Kitts D D,Li-Chan E C.Antioxidative and angiotensin-I-converting enzyme inhibitory potential of a Pacific Hake(Merluccius productus)fish protein hydrolysate subjected to simulated gastrointestinal digestion and Caco-2 cell permeation[J].Journal of Agricultural&Food Chemistry,2010,58(3):1535-1542
[15]Sarmadi B H,Ismail A.Antioxidative peptides from food proteins:a review.[J].Peptides,2010,31(10):1949-1956
[16]林高堂,蒋立文,颜新培.单酶水解蚕蛹蛋白工艺条件研究[J].广东蚕业,2008,42(2):33-37
[17]付莉,岳喜庆,宋建新.酶水解降低牛乳蛋白抗原性的研究[J].食品与生物技术学报,2013,32(4):434-438
[18]单春乔,吴磊,修立颖,等.复合蛋白酶水解法制备大豆小肽的生产工艺研究[J].黑龙江畜牧兽医,2012(19):79-82
[19]Zhou D Y,Zhu B W,Qiao L,et al.In vitro antioxidant activity of enzymatic hydrolysates prepared from abalone(Haliotis discus hannai Ino)viscera[J].Food&Bioproducts Processing,2012,90(2):148-154
[20]李健,蒋艳忠.双酶水解蚕蛹蛋白工艺研究[J].食品研究与开发,2016,37(10):96-99
[21]Tang W,Zhang H,Wang L,et al.Targeted separation of antibacterial peptide from protein hydrolysate of anchovy cooking wastewater by equilibrium dialysis[J].Food Chemistry,2015,168:115-123
[22]Aluko R E.Functional Foods and Nutraceuticals[J].Food Research International,2012,46(2):437-437
[23]黎高翔.中国酶工程的兴旺与崛起[J].生物工程学报,2015,31(6):805-819
[24]潘红英,迟原龙,廖学品,等.蛋白酶种类及使用方法对胶原水解程度的影响[J].西部皮革,2013(6):10-14
[25]周雪松.鸡肉蛋白酶解及其产物抗氧化活性研究[D].广州:华南理工大学,2006
[26]Zhang Y J.Production and characteristics of protein hydrolysates from capelin(Mallotus villosus)[J].Food Chemistry,1995,53(95):285-293
[27]Netto F M,Galeazzi M A M.Production and Characterization of Enzymatic Hydrolysate from Soy Protein Isolate[J].Lebensmittel-Wissenschaft und-Technologie,1998,31(7/8):624-631
[28]Bhaskar N,Benila T,Radha C,et al.Optimization of enzymatic hydrolysis of visceral waste proteins of Catla(Catla catla)for preparing protein hydrolysate using a commercial protease[J].Bioresource Technology,2008,99(2):335-343