澳洲秃参酶解制备多肽的工艺优化
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摘要
以澳洲秃参为原料,考察了适宜酶解用酶的种类。以优化的复合酶,通过单因素和正交实验,研究了在不同加酶量、酶解时间、温度、p H的条件下,酶解液中多肽的得率。得到了优化的酶解条件,并对酶解产物进行了氨基酸组成检测。实验结果表明,采用优化的复合酶配方,澳洲秃参最优酶解工艺为:酶解温度55℃、p H7.5、料液比1∶5、加酶量1500 U/g蛋白,酶解时间3 h,多肽得率可达18.6%;酶解产物中氨基酸总量占干重约78%,其中必需氨基酸占干重的21%,四种呈味氨基酸总和占干重41%。本实验的结果为未来以澳洲秃参为原料研制保健品和调味品奠定了基础。
This research focused on the enzymolysis technique using H. scabra to obtain polypeptides. Using a combination of subtilism and flavourzyme,and through single factor experiments and orthogonal test,the optimal enzymolytic factors such as enzyme dose,time of enzymolysis,temperature and p H value,were determined. The amino acid composition of the enzymolysis product was also analyzed. The results showed that the yield of polypeptides reach up to 18.6% in optimized enzymolysis condition: a material and water ratio of 1∶ 5 at 55 ℃,with a p H value of 7 and enzyme dose of 1500 U / gprotein,incubated for 3 h.The total amino acids accounted for 78% of the dry weight of the enzymolysis product,in which 21% was made up by essential amino- acid,and 41% was by flavor amino acids. The results provided useful information for future development of functional foods and condiments using H.scabra as raw material.
This research focused on the enzymolysis technique using H. scabra to obtain polypeptides. Using a combination of subtilism and flavourzyme,and through single factor experiments and orthogonal test,the optimal enzymolytic factors such as enzyme dose,time of enzymolysis,temperature and p H value,were determined. The amino acid composition of the enzymolysis product was also analyzed. The results showed that the yield of polypeptides reach up to 18.6% in optimized enzymolysis condition: a material and water ratio of 1∶ 5 at 55 ℃,with a p H value of 7 and enzyme dose of 1500 U / gprotein,incubated for 3 h.The total amino acids accounted for 78% of the dry weight of the enzymolysis product,in which 21% was made up by essential amino- acid,and 41% was by flavor amino acids. The results provided useful information for future development of functional foods and condiments using H.scabra as raw material.
引文
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[3]刘程惠,朱蓓薇,董秀萍,等.海参酶解产物的分离及其体外抗氧化作用的研究[J].食品与发酵工业,2007,33(9):50-53.
[4]赵兴坤.海参肽的功能特性及其应用[J].中国食物与营养,2003(12):31-33.
[5]李艳菊,刘辉,郭月秋.海参免疫调节作用的实验研究[J].中国海洋药物,2006,25(6):49-50.
[6]杨涛,万端极,吴正奇,等.海参内脏制备海参多肽工艺优化及其抗氧化测定[J].食品科技,2014,39(3):218-222.
[7]M Rosarii Schmeer.Grow the inhibiting agents from mercenariaestracts chemical andbiologicalproperties[J].Science,1964(144):413-414.
[8]李志英,许喜林,陈健.虎纹海参多肽酶解制备工艺及抗氧化性研究[J].食品研究与开发,2012,33(6):159-162.
[9]付学军,朴亮均.酶解法综合制备海参多肽、多糖工艺研究[J].食品科技,2007(9):116-118.
[10]Clare D A,Swaisgood H E.Bioactive milk peptides:Aprospectus[J].Journal of Dairy Science,2000,83(6):1187-1195.
[11]Elias R,Kellerby S,Decker E.Antioxidant activity of proteins and peptides[J].Critical Reviews in Food Science and Nutrition,2008,48(5):430-441.
[12]Yuanhui Zhao,Bafang Li,Shiyuan Dong,et al.A novel ACEinhibitory peptide isolated from Acaudina molpadioidea hydrolysate[J].Peptides,2009,30(6):1028-1033.
[13]Shinichi Kato,Saori Tsurumaru,Makoto Taga,et al.Neuronal peptides induce oocyte maturation and gamete spawning of sea cucumber,Apostichopus japonicus[J].Developmental Biology,2009,326(1):169-176.
[14]GB/T 11896-1989,水质氯化物的测定[S].
[15]李理,张静.蛋白水解产物中多肽得率的测定方法研究[J].现代食品科技,2010,26(8):884-888.
[16]邹东恢,粱敏,江成英,等.大豆多肽复合酶解及脱色工艺条件优化的研究[J].粮油加工,2007(11):89-92.
[17]隋华嵩,赵倩辉,薛龙,等.金丝梅花粉可溶性多肽提取工艺研究[J].食品与发酵科技,2012,48(2):40-43.
[18]杨颖,汪秋宽,谷越,等.加拿大红参(Parastichopus californicus)基本成分分析及其酶解工艺研究[J].食品工业科技,2016,37(1):190-200.
[19]苏永昌,刘淑集,吴成业.海参多肽的制备工艺优化及其抗氧化测定[J].福建水产,2009,2(6):6-10.