大豆虾粉肽适宜酶解条件的研究

为了筛选生产大豆虾粉肽的适宜蛋白酶及酶解条件,试验采用单因素试验设计,以水解度为检测指标,按酶浓度、底物浓度、pH值、酶解温度和酶解时间逐一分别对3种微生物发酵产生的酸性蛋白酶、碱性蛋白酶和中性蛋白酶水解脱皮豆粕和虾粉混合蛋白的适宜酶解条件进行筛选。试验结果表明:酶解体系中的酶浓度、底物浓度、pH值、酶解温度和酶解时间均显著影响3种蛋白酶对脱皮豆粕和虾粉混合蛋白的酶解效果。在3种蛋白酶中,酸性蛋白酶的酶解效果最好,其次是碱性蛋白酶,中性蛋白酶的酶解效果最差。酸性蛋白酶水解脱皮豆粕和虾粉混合蛋白的适宜条件为:酶浓度为2000U/g,底物浓度为9%,pH值3.5,酶解时间为3.5h,温度50℃。

In order to evaluate the suitable enzymolysis condition of soybean and shrimp meal peptide,the optimum parameters of enzyme levels （[E], U/g）, substrate concentration （[S], W/V）, pH value, reactive temperature （T,℃ ）and reaction time （t ,h）of alkali protease, acidic protease, and neutal protease to hydrolyze the mixture of dehulled soybean meal （70 %）and shrimp meal （30 %）were studied individually.The results showed that the hydrolyzing reaction of three proteases was significantly affected by enzyme dose, substrate concentration, pH value, temperature and reaction time.Different proteases had significantly effect on degree of hydrolysis （DH）of the mixture of dehulled soybean meal and shrimp meal. The most effective enzyme was acidic protease.Neutral protease was the worst.The suitable processing condition of acidic protease were：the enzyme dosage of 2000 U/g,the substrate concentration of 9 %,the pH value of 3.5,the temperature of 50 ℃,and the reaction time of 3.5 hours.