胰蛋白酶水解虾头壳制备钙结合肽的工艺条件优化研究

Preparation of Ca-binding Peptides from Shrimp Heads and Shells by Enzymatic Hydrolysis

在单因素试验研究时间、底物浓度、pH、酶浓度和温度对蛋白水解度和酶解液中可溶性钙含量的影响基础上,通过响应面分析法对酶解条件进行了优化,得出最佳酶水解工艺条件为：底物浓度10%,pH 7.4,温度50℃,酶添加量1.39%,水解5 h。在此条件下,酶解液水解度为29.0%,可溶性钙含量为176.4 mg/ml,水解液经凝胶色谱法测定其分子量集中在1~5 ku之间。

The calcium binding peptides was prepared from shrimp heads and shells by trypsin hydrolysis.The factors affecting the preparation including the hydrolyzing time,substrate concentration,pH,temperature and the ratio of enzyme to substrate were studied and optimized by the response surface methodology.The results showed that the best hydyolysis was observed at temperature of 50 ℃,for 5 h,the substrate concentration of 10.0%,enzyme to substrate ratio of 1.39%,and the pH 7.4.Under these conditions the degree of hydolysis was found to be 29.0%and the soluble calcium content of 176.4 mg/ml.The hydrolysate ranged from 100 ku to 90 ku in molecular weight by gel permeation chromatography,more than 80%between 1200 ku and 3400 ku.