文档介绍：现代食品科技 Modern Food Science and Technology 2010, ,

响应面法优化双酶水解黄鳍金枪鱼胰脏的工艺研究

王霞,苏秀榕,丁进锋,黄健,李妍妍
(宁波大学生命科学与生物工程学院,浙江宁波 315211)
摘要:本试验以水解度为指标,研究了酶解时间、酶活比、料液比、加酶量、pH和酶解温度6种因素对酶解反应的影响。
在此基础上设计了3因素(酶解时间、pH和酶解温度)3水平的响应面试验,对木瓜蛋白酶与碱性蛋白酶双酶组合水解黄鳍金枪鱼
胰脏制备生物活性肽的工艺进行优化,为获得高活性蛋白多肽及有效利用金枪鱼胰脏提供科学依据。结果表明,木瓜蛋白酶与
碱性蛋白酶双酶水解黄鳍金枪鱼胰脏的最佳酶解条件为:酶活比1:1、料液比为1:10、加酶量30 mg/g、pH 、 h、
℃。%。
关键词:金枪鱼胰脏;双酶酶解;响应面法;工艺优化
文章篇号:1673-9078(2010)11-1229-1233
Optimization of the Bienzymatic Hydrolysis of Yellow Fin Tuna
Pancreas by Response Surface Methodology
WANG Xia, SU Xiu-rong, DING Jin-feng, HUANG Jian, LI Yan-yan
(College of Life Science and Engineering, Ningbo University, Ningbo 315211, China)
Abstract: In order to prepare the bioactive peptides, pancreatic of yellow fin tuna was hydrolyzed by a mixture of Papain and
alkaline protease and the enzymatic reaction conditions were determined and optimized by response surface method (RSM) were
designed. Results showed that the optimum ratio of protease energy, the ratio of solid to liquid, the dosage of protease, pH, the enzymatic
time and the enzymatic temperature were1:1, 1:10, 45000 U/g, , h and ℃, respectively. Under these conditions, DH of the
enzymatic reaction reached %.
Key words: pancreatic of yellow fin tuna; bienzyme -hydrolysis; RS