超声间歇辅助酶解对虾下脚料蛋白的工艺优化

Optimization of Hydrolysis of Prawn Leftover Protein Using Trypsin Assisted by Intermittent Ultrasonic Method

采用超声波间歇协助胰蛋白酶水解对虾下脚料蛋白制备低分子肽。以水解度为指标,利用Box-Behnken中心组合设计原理和响应面分析法,对酶解工艺条件进行了优化,建立了加酶量、超声波处理次数(时间)、酶解温度与水解度之间的数学模型。结果表明,最佳工艺条件为:加酶量为46.42kat/g,超声处理次数为3次,每次5min,间歇10min,酶解温度为44.3℃,在此条件下水解度为62.21%,与理论计算值60.65%基本一致。水解产物中必需氨基酸含量占氨基酸总量的44.5%;构成肽的氨基酸占总氨基酸的比例为85.6%,低分子肽是蛋白水解液的主要成分。

The protein of prawn leftover was hydrolyzed with trypsin assisted by intermittent ultrasonic method for preparing low molecular weight peptides. Taking hydrolysis degree as response values, the mathematical regression model of the relationships between the studied factors and the degree of hydrolysis of 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 by intermittent treatment with ultrasonic for 3 times at 44.3℃and 46.42 kat/g protein enzyme dose, 5 min every time and 10 min intermittent. Under these conditions, the degree of hydrolysis was 62.21%, which was close to the estimated value 60.65%obtained by using regression model. The hydrolysate contains essential amino acids, whose content was 44.5%of the total amino acids. The amino acids constituted peptides were 85.6%of the total amino acids. The low molecular weight peptides were the main components of hydrolysate.