响应面法优化银鱼多肽的酶解工艺研究

Optimization of enzymatic preparation of peptide from whitebait fish by response surface method

为了提高银鱼的附加值,采用蛋白酶水解其蛋白制备银鱼多肽.以水解度为优化指标,确定酸性蛋白酶为最佳用酶,研究了温度、pH、料液比和加酶量对水解度的影响.用Design-Expert 8.0软件进行响应面最佳条件优化,确定最适水解条件为:41℃,pH 4.0,料液比1∶52,酶解时间6h和加酶量2.3%.优化后水解度达到15.13%,为银鱼的综合利用提供了一种新方法.

In order to improve the added value of whitebait fish,preparation of peptides enzymatic hydrolysis of its protein was studied.The acid protease was selected as the best enzyme.The effects of temperature,pH,solid-liquid ratio and enzyme amount on the degree of hydrolysis were optimized.By using Design-Expert8.0software for response surface optimization（RSM）,the results showed that the feasible enzyme hydrolysis technology conditions were the hydrolysis temperature at 41℃,pH 4.0,solid-liquid ratio of 1∶52,the reaction time of 6h,and the enzyme to substrate level of 2.3%,from which the hydrolyzed degree of the whitebait fish protein was 15.13%.It provides a new method for the comprehensive utilization of whitebait.