响应面法优化蛋白酶提取贻贝蛋白的工艺参数

Optimization of Hydrolysis from Mussel Protein by Protease with Response Surface Methodology

以贻贝蛋白质为原料,对比研究了pH值、加酶量、物料比、时间、温度等对木瓜蛋白酶、中性蛋白酶、胃蛋白酶和风味蛋白酶提取贻贝蛋白质的影响。结果表明,中性蛋白酶的蛋白质回收率最高。对中性蛋白酶进行优化试验,得出最佳的提取条件:pH值为6.3,加酶量为0.75%,酶解温度为42.9℃,184.9 min的酶解时间,可得到最大蛋白质回收率(72.2%)。通过氨基酸全自动分析仪分析,得出氨基酸含量酶解前后变化了1.453%。

In this paper,mussel protein as material,effect of different pH values,enzyme concentrations,ratios of materials,time and temperature on papain,neutral protease,pepsin and flavor protease of hydrolyzed mussel proteins were discussed.Neutrase had the highest hydrolysis activity.The result of optimization experiments showed that the optimal conditions for hydrolysis of pH,enzyme concentration,temperature and time specific values were 6.3,0.75%,42.9 ℃,184.9 min.The maximum hydrolysis recovery rate obtained under this condition was 72.2%.The number of amino acid changed 1.453% after hydrolysis.