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复合酶解带鱼蛋白制备亚铁螯合多肽的工艺优化
引用本文:林慧敏,邓尚贵,庞杰,陈丹洁,马鹏飞.复合酶解带鱼蛋白制备亚铁螯合多肽的工艺优化[J].中国食品学报,2011,11(8).
作者姓名:林慧敏  邓尚贵  庞杰  陈丹洁  马鹏飞
作者单位:1. 福建农林大学食品学院福州350001 ;浙江海洋学院食品与药学学院 浙江舟山316004
2. 浙江海洋学院食品与药学学院 浙江舟山316004
3. 福建农林大学食品学院 福州350001
摘    要:以带鱼下脚料蛋白为原料,以水解度及亚铁螯合率为考察指标,采用碱性蛋白酶、木瓜蛋白酶、胰蛋白酶、中性蛋白酶及胃蛋白酶进行单一酶解筛选试验,然后进行复合酶解试验.采用二次正交旋转组合设计,以水解度及亚铁螯合率为指标,研究酶制剂种类、加酶方式、复合酶比例、总加酶量、酶解时间、pH值及温度对制备亚铁螯合多肽工艺的影响.综合考虑水解度和螯合率因素,最终确定复合酶解带鱼蛋白制备亚铁螯合多肽的最佳工艺条件为:总加酶量22 000 U/g,并以碱性蛋白酶与木瓜蛋白酶的酶活力配比4:6先后加入;酶解时间为碱性蛋白酶9h、木瓜蛋白酶8 h;pH值为碱性蛋白酶8.0、木瓜蛋白酶6.0;酶解温度为45℃.该条件下制备的带鱼蛋白亚铁螯合多肽产物水解度和螯合率分别为52.22%、82.31%.

关 键 词:带鱼蛋白  复合酶解  亚铁螯合多肽  二次回归正交旋转组合设计

Optimization of Composite Enzymatic Hydrolysis Technology for Preparation of Ferrous Chelating Polypeptide from Hairtail Protein
Lin Huimin,Deng Shanggui,Pang Jie,Chen Danjie,Ma Pengfei.Optimization of Composite Enzymatic Hydrolysis Technology for Preparation of Ferrous Chelating Polypeptide from Hairtail Protein[J].Journal of Chinese Institute of Food Science and Technology,2011,11(8).
Authors:Lin Huimin  Deng Shanggui  Pang Jie  Chen Danjie  Ma Pengfei
Affiliation:Lin Huimin1,2 Deng Shanggui2 Pang Jie1* Chen Danjie2 Ma Pengfei2 (1Food Science and Technology Institute,Fujian Agriculture and Forestry University,Fuzhou 350001 2School of Food and Pharmacy & Medical of Zhejiang Ocean University,Zhoushan 316004,Zhejiang)
Abstract:In this study, waste hairtail protein was used as the raw material to prepare polypeptides by enzymatic hydrolysis. In order to maximize degree of hydrolysis(DH) and ferrous chelating rate, the optimal hydrolysis mode of hairtail was selected from hydrolysis with pairwise combination of alkaline protease and papaya protease that resulted in higher degree of hydrolysis and ferrous chelating rate than neutral protease, trypsin and pepsin, or each of them.Meanwhile, based on this, the optimal values of crucial...
Keywords:hairtail protein  composite enzymatic hydrolysis  ferrous chelating polypeptide  quadratic regression orthogonal rotation combination design  
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