| 响应面法优化虾壳促钙吸收肽的酶解工艺 |
| |
| 引用本文： | 苏来金,叶剑,刘焕兴,徐仰丽.响应面法优化虾壳促钙吸收肽的酶解工艺[J].食品工业科技,2019,40(22):201-206. |
| |
| 作者姓名： | 苏来金 叶剑 刘焕兴 徐仰丽 |
| |
| 作者单位： | 1. 温州市农业科学研究院, 浙江温州 325006;2. 温州市中西医结合医院, 浙江温州 325001 |
| |
| 基金项目： | 温州市科技特派员专项(X20150005,X20170033)。温州市基础公益项目(N20180011,N20180014)浙江省公益项目(2017C32098) |
| |
| 摘 要： | 采用酶法水解虾壳制备促钙吸收肽。通过单因素实验研究了pH、酶添加量、酶解时间、酶解温度和底物浓度对水解度和钙结合活性的影响。以钙结合量为主要指标,应用响应面分析法(RSM)进一步优化促钙吸收肽酶解工艺。结果表明:以碱性蛋白酶为试验用酶,最佳酶解条件为pH10.2,酶添加量4100 U/g,酶解时间5.5 h,酶解温度55℃,底物浓度10%。在此条件下水解度可达到16.33%±0.27%,钙结合量达(1.954±0.020) mg/mL。
|
| 关 键 词： | 虾壳 酶解 工艺优化 促钙吸收肽 |
| 收稿时间： | 2019-02-22 |
Optimization of Enzymatic Hydrolysis Process of Calcium Binding Peptides from Shrimp Shell by Response Surface Methodology |
| |
| SU Lai-jin,YE Jian,LIU Huan-xing,XU Yang-li.Optimization of Enzymatic Hydrolysis Process of Calcium Binding Peptides from Shrimp Shell by Response Surface Methodology[J].Science and Technology of Food Industry,2019,40(22):201-206. |
| |
| Authors: | SU Lai-jin YE Jian LIU Huan-xing XU Yang-li |
| |
| Affiliation: | 1. Wenzhou Academy of Agricultural Science, Wenzhou 325006, China;2. Traditional Chinese and Western Medicine Hospital of Wenzhou City, Wenzhou 325001, China |
| |
| Abstract: | Calcium binding peptides from shrimp shell was prepared by enzymatic extraction in this research.Based on degree of hydrolysis and calcium binding capacity,single factor experiments of pH,enzyme dosage,time,temperature,substrate concentration were researched. And the enzymatic condition was optimized by response surface methodology(RSM). The results showed that,alcalase was used for hydrolysis and the optimum conditions were as follows:pH10.2,enzyme dosage 4100 U/g,time 5.5 h,temperature 55 ℃ and substrate concentration 10%. In condition,the degree of hydrolysis was 16.33%±0.27% and calcium binding capacity was(1.954±0.020) mg/mL. |
| |
| Keywords: | |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品工业科技》浏览原始摘要信息 |
|
点击此处可从《食品工业科技》下载全文 |
|
