碱性蛋白酶酶解丰年虫卵蛋白工艺条件优化

Optimization of Enzymatic Hydrolysis for Artemla salina Egg Proteins by Alkaline Protease

以丰年虫卵为原料,利用碱性蛋白酶酶解制备营养价值更高的多肽,并对其水解参数进行优化。以水解度(DH)为指标,通过单因素试验研究酶解时间、酶解温度、pH、底物质量分数及加酶量等因素对碱性蛋白酶酶解丰年虫卵蛋白质过程的影响。在此基础上利用3因素(pH、酶解温度和加酶量)中心组合试验设计,得出最优酶解时间为150min,底物质量分数为5%,酶解pH 8.25,酶解温度46.2℃,加酶量2 317U/g,酶解液水解度为10.1%。酶解液含有16种氨基酸,其中必需氨基酸占总氨基酸的34.06%。

In order to make the peptides nutrient value much better,Artemia salina egg protein was hydrolyzed by alkaline protease.Conditions of enzymatic reaction were determined and optimized.Using degree of hydrolysis（DH） as an indicator,single factor experiments were conducted to optimize the effect of enyzmatic hydrolysis parameters,including reaction time,temperature,pH,substrate concentration and dosage of protease,on DH of Artemia salina egg by alkaline protease.Then,a central composite design（CCD） with 3 factors（including pH,temperature and dosage of protease） was conducted.The results revealed that the optimum enzymatic conditions for hydrolysis were reaction time 150 min,substrate concentration ratio of solid to liquid 5%,pH 8.25,temperature 46.2 ℃ and dosage of protease 2 317 U/g.Under these conditions,DH was 10.1%.16 different amino acids were found in the obtained peptides,and the ratio of essential amino acid（EAA） to total amino acid（TAA） is 34.06%.