响应面法优化海参多肽脱色工艺
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摘要
为除去海参多肽中有色物质以利于生物活性肽的分离纯化,经酶解法制备海参多肽酶解液,以脱色率和多肽回收率为评价指标,考察不同脱色剂对海参多肽酶解液的脱色效果,从中筛选出XX型粉末活性炭。在单因素试验的基础上,利用响应面法对脱色条件进行优化。最佳脱色条件为:活性炭用量0.9 g/100 mL,时间32 min,温度50℃,pH 2.2,在此条件下,海参多肽液的脱色率达到(85.39±2.25)%,多肽回收率达到(88.57±1.86)%,与理论值无显著差异。
In order to separate and purify the bioactive peptide,the color material of sea cucumber hydrolysates should be removed. The sea cucumber hydrolysates were made by enzyme hydrolysis. Based on the decoloring rate and peptide retention rate detected,the different bleaching agent was investigated,and the XX powder activated carbon was chosen as the best. Based on the results of single factor experiments,the decoloring process was optimized by response surface methodology. The results showed that the optimal conditions were as follows:the amount of activated carbon 0.9 g/100 mL,time 32 min,temperature 50 ℃,pH 2.2. Under this optimal condition,the decoloring rate was(85.39 ± 2.25)%,the peptide retention rate was(88.57 ± 1.86)% which was not significant with the theoretical value.
In order to separate and purify the bioactive peptide,the color material of sea cucumber hydrolysates should be removed. The sea cucumber hydrolysates were made by enzyme hydrolysis. Based on the decoloring rate and peptide retention rate detected,the different bleaching agent was investigated,and the XX powder activated carbon was chosen as the best. Based on the results of single factor experiments,the decoloring process was optimized by response surface methodology. The results showed that the optimal conditions were as follows:the amount of activated carbon 0.9 g/100 mL,time 32 min,temperature 50 ℃,pH 2.2. Under this optimal condition,the decoloring rate was(85.39 ± 2.25)%,the peptide retention rate was(88.57 ± 1.86)% which was not significant with the theoretical value.
引文
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[18]张璐,乔旭光,刘晓宇,等.响应面法优化姜脯糖煮液活性炭脱色工艺[J].中国农业科学,2013,46(14):3072-3078
[19]马广亮,董英,徐斌.玉米朊的活性炭脱色工艺研究[J].食品科技,2007,32(2):261-264
[20]吕振磊,王雨生,修方珑,等.活性炭对紫贻贝蛋白酶解液脱色效果的影响[J].食品与机械,2012,28(3):32-35
[2]张灿影,冯志纲,於维樱,等.基于文献计量的海参研究文献分析[J].海洋科学,2014,38(7):114-120
[3]刘旭朝,孙稚颖,周凤琴.海参的化学成分及药理作用研究进展[J].辽宁中医药大学学报,2016(4):64-68
[4]童静静,章元炳,叶再镯,等.海参多肽的研究进展[J].食品工业科技,2013,34(11):356-360
[5]Kong Xiangzhen,Zhou Huiming,Hua yufei.Preparation and antioxidant activity of wheat gluten hydrolysates(WGHs)using ultrafiltration membranes[J].Journal of the Science of Food and Agriculture,2008,88(5):920-926
[6]周靖宇.海参用于保健食品功能原料的药理研究进展[J].药学研究,2011,30(6):346-348
[7]Ying Zhong,Muhammad Ahmad Khan,Fereidoon Shahidi.Compositional Characteristics and Antioxidant Properties of Fresh and Processed Sea Cucumber(Cucumaria frondosa)[J].Agric Food Chem,2007,55:1188-1192
[8]Bita Forghania,Afshin Ebrahimpoura,Jamilah Bakarb,et al.Enzyme Hydrolysates from Stichopus horrens as a new Source for 1 Angiotensin Converting Enzyme Inhibitory Peptides[J].EvidenceBased Complementary and Alternative Medicine,2012(10):1155-1163
[9]Taboada M C,Gonzalez M,Rodriguez E.Value and effects on digestive enzymes and serum lipids of the marine invertebrate Holothuria forskali[J].Nutrition,Res,2003,23:1661-1670
[10]谢永玲,张明月,张静,等.海参肽对小鼠的免疫调节作用[J].中国海洋药物,2009,28(4):43-45
[11]王洪涛,尹花仙,金海珠,等.海参肽对小鼠抗疲劳作用的研究[J].食品与机械,2007,23(3):89-91
[12]王奇,李妍妍,芦红艳,等.东海海参酶解液提高小鼠记忆力和抗疲劳功能的研究[J].营养学报,2011,33(6):580-583
[13]郑金娃.海参多肽脱色脱腥工业的优化研究[J].大连海洋大学学报,2013,28(3):303-306
[14]宿玮,常耀光,薛长湖,等.海地瓜多糖中蛋白含量测定方法比较[J].食品科学,2011,32(2):201-204
[15]Ferreira S L C,Bruns R E,Ferreira H S,et al.Box-Behnken design:An alternative for the optimization of analytical methods[J].Analytica Chimica Acta,2007,597(2):179-186
[16]王书云,万菡,周光朝,等.玉米多肽脱色工艺优化研究[J].武汉轻工大学学报,2009,28(4):25-29
[17]谢建华,申明月,聂少平,等.青钱柳多糖活性炭脱色工艺[J].南昌大学学报(理科版),2013,37(4):382-385
[18]张璐,乔旭光,刘晓宇,等.响应面法优化姜脯糖煮液活性炭脱色工艺[J].中国农业科学,2013,46(14):3072-3078
[19]马广亮,董英,徐斌.玉米朊的活性炭脱色工艺研究[J].食品科技,2007,32(2):261-264
[20]吕振磊,王雨生,修方珑,等.活性炭对紫贻贝蛋白酶解液脱色效果的影响[J].食品与机械,2012,28(3):32-35