期刊文献+

酶解螺旋藻泥制备活性肽的工艺条件优化研究 被引量:4

Enzymolysis technology optimization of active peptide production from Spirulina mud
原文传递
导出
摘要 以新鲜螺旋藻泥为原料,使用木瓜蛋白酶对其进行酶解制备活性肽,采用响应面分析法优化其工艺条件,以多肽得率和DPPH清除率为响应值,研究了加酶量([E]/[S])、酶解温度和酶解时间对酶解产物的影响。通过建立的数学模型,并综合考虑成本和工艺要求等问题,最终确定酶解的工艺条件为:pH7.0,料液比为1∶2,[E]/[S]为0.12%,酶解温度为55.7℃,酶解时间为3.34h。该条件下制备的螺旋藻活性肽的多肽得率和DPPH清除率分别为(75.87±0.14)%、(57.18±0.19)%,在理论预测值(75.94%、57.23%)的95%置信区间内,说明建立的模型在实际生产预测中是可行的。在最佳条件下制备出的螺旋藻多肽的水解度为14.82%,平均肽链长为6.75,平均分子量为760.5。 The fresh Spirulina mud was hydrolyzed with papain to produce active peptide. Response surface methodology(RSM) was applied to optimize the hydrolysis conditions(including enzyme to substrate ratio([E]/ [S]),enzymolysis time and temperature),in which rate of peptides production(TCA-NSI) and DPPH scavenging rate were taken as response values. With the factors such as product cost and process requirement considered,themaximumTCA-NSI(75.94%)andDPPH scavenging rate (57.23%) were obtained at pH 7.0,solid-liquid ratio 1:2, [E]/[S] 0.12%, enzymolysis time 3.34 h, enzymolysis temperature 55.7 ℃ estimated by RSM. Under such conditions, TCA-NSI and DPPH scavenging rate of the enzymolysis product reached(75.87±0.14)% and (57.18±0.19)% respectively, which in agreement with the predicted value within a 95% confidence interval. Also, its degree of hydrolysis 14.82%, the average length of peptides 6.75 and averagemolecular weight 760.5 are prepared.
出处 《食品科技》 CAS 北大核心 2009年第12期244-249,共6页 Food Science and Technology
基金 广西科技攻关重点项目(0815009-2-4) 北海市科技攻关项目(200801026)
关键词 螺旋藻泥 酶解 活性肽 响应面分析 Spirulina mud enzymolysis active peptide response surface methodology
  • 相关文献

参考文献16

  • 1Claudio S. Mass production of Spirulina [J].ExperientiaBasel, 1982,38(1 ):40-43.
  • 2励建荣,封平.功能肽的研究进展[J].食品科学,2004,25(11):415-419. 被引量:47
  • 3张宇昊,王强.功能性短肽的研究进展[J].中国油脂,2007,32(2):69-73. 被引量:23
  • 4刘杨,王雪青,庞广昌,曹海龙.钝顶螺旋藻藻蓝蛋白的富集分离及其稳定性研究[J].食品科学,2008,29(7):39-42. 被引量:19
  • 5S T Silverira, J F M Burkert, et al. Optimization of phycocyanill extraction from Spirulina platensis using factorial design[j].Bioresouree Technology,2007,98:1629-1634.
  • 6于平,励建荣,焦炳华.螺旋藻多糖分离纯化工艺优化[J].中国食品学报,2008,8(4):80-84. 被引量:9
  • 7Premalatha Balachandran, Nirmal D Pugh, Guoyi Ma, et al. Toll-like receptor 2-dependent activation of monocytes by Spirulina polysaccharide and its immune enhancing action in mice[J]. International Immunopharmacology,2006,6: 1808-1814.
  • 8M G Sajilata, Rekha S, el al. Supercritical CO, extraction of γ-linolenic acid(GLA) from Spirulina platensis ARM 740 using response surface methodology[J]. Journal of Food Engineering,2008,84:321-326.
  • 9张燕婉,焦烨,裴显庆.GB/T14771-1993,食品中蛋白质的测定方法[S].北京:中国标准出版社,1994.
  • 10Owueu-Apenten R K. Food Protein Analysis[M]. New York: Marcel Dekker, Inc,2002.

二级参考文献84

共引文献92

同被引文献60

引证文献4

二级引证文献27

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部