响应面分析法优化酶解带鱼蛋白的工艺研究

Optimization on enzymatic hydrolysis of hairtail protein using response surface methodology

利用Box-Behnken中心组合设计原理和响应面分析法,对酶解带鱼蛋白的工艺进行了优化。采用二步酶解,将带鱼及下脚料蛋白用胰蛋白酶酶解后,再用胃蛋白酶酶解,以水解度为指标,建立了加酶量、酶解时间、酶解温度与水解度之间的数学模型,确定最佳工艺条件为:胰蛋白酶加酶量2760 U/g、酶解时间5.74 h、酶解温度41.24℃,胃蛋白酶加酶量为1510 U/g、酶解时间为5.2 h、酶解温度为44.2℃,在此条件下总水解度为58.02%。水解产物中必需氨基酸含量占氨基酸总量的53.8%,构成肽的氨基酸占总氨基酸的比例为96.4%,低分子肽是带鱼蛋白水解液的主要成分。

Taking hydrolysis degree as response values, hairtail protein was hydrolyzed first with trypsin and then hydrolyzed with pepsin by adopting two-step enzymatic hydrolysis methods. The mathematical regression model of the relationship between the studied factors and the degree of hydrolysis of hairtail protein was constructed by means of the principles of Box-Benheken central composite experimental design and response surface analysis. Results showed that the optimum hydrolysis conditions was based on trypsin-catalyzed reaction for 5.74 h at 41.42 ℃ and 2760 U/g protein enzyme dose, pepsin-catalyzed reaction for 5.2 h at 44.2 ℃ and 1510 U/g protein enzyme dose. Under these conditions, the total degree of hydrolysis was 58.02%. The hydrolysate contains essential amino acids, whose content was 53.8% of the total amino acids. The amino acids constituted peptides were 96.4% of the total amino acids. The low molecular weight peptides were the main components of hydrolysate.