高F值寡肽液中芳香族氨基酸的脱除工艺优化

The Removal Process Optimization of Aromatic Amino Acids in High Fischer Ratio Oligo-peptide

为了脱除酶解鱿鱼碎肉制备的寡肽液中芳香族氨基酸以提高寡肽的F值,研究了活性炭串联静态吸附法的脱除效果。在对活性炭型号进行筛选的基础上,探讨了温度、pH、固液比、吸附时间对芳香族氨基酸吸附效果的影响,通过正交试验优化了吸附工艺。结果表明,325目粉末活性炭吸附效果最好,最佳吸附条件为温度25℃、pH为2、固液比1:25,第一次吸附时间180 min,第二次吸附时间30 min,吸附后寡肽液F值达到25.209。

In order to remove the aromatic amino acid in the oligopeptide prepared by enzymatic hydrolysis to improve the F value of the oligo-peptide,the removal effect of the activated carbon series static adsorption method was studied.Based on the screening of activated carbon model,the effects of temperature,pH,solid-liquid ratio and adsorption time on the adsorption of aromatic amino acids were discussed,The adsorption process was optimized by orthogonal test.The results showed that the best adsorption conditions were as follows： temperature 25 ℃,pH 2,solid-liquid ratio 1：25,first adsorption time 180 min,second adsorption time 30 min,after adsorption the oligo-peptide liquid F value reached 25.209.