酶法制备贝类寡肽生产技术研究

Study on production technology of shellfish oligopeptides by enzymatic method

以贝类裙边为原料,采用协同酶解制备贝类寡肽,探讨影响贝类寡肽得率的因素。结果表明:贝类裙边经真空冷冻干燥后粉碎处理有助于提高酶解效果,通过正交试验确定最佳的酶解参数为底物浓度12g/100mL,加酶量500U/g,pH 7.5,酶解温度55℃,时间60min;酶解液经分子量为10kD和1kD的超滤分离,含有寡肽部分的酶解液经纳滤浓缩,最后喷雾干燥制得小分子的贝类寡肽产品。

This experiment use shellfish skirt as raw material, which using collaborative enzyme to prepare shellfish oligopeptides. It validated that vacuum freeze drying technique can improve the effect of enzymatic hydrolysis. Effect factors on shellfish oligopeptides rate were discussed. The optimal production parameters were confirmed through orthogonal test. The results were showed as followed： the substrate contents 12 g/100 mL , enzyme levels 500 U/g, pH 7.5, enzymolysis temperature 55 ℃, fenzymolysis time 60 min. Enzymolysis liquid must be isolated by ultra-filtration which molecular weight were 10 kD and 1 kD. and then was concentrated by nanofil tration which contains oligopeptide. Then micro molecular shellfish oligopeptides products were gotten by spray drying.