海蜇胶原蛋白肽的酶解制备工艺

Optimization of the preparation for the collagen peptides from jellyfish by enzymatic hydrolysis

以海蜇加工下脚料为原料提取胶原蛋白,以还原力(RP)和水解度(DH)为指标,采用响应面法研究了酶解温度、酶解时间、p H、料液比、酶添加量对还原力和水解度的影响,得到最佳酶解胶原蛋白的工艺条件;并进一步与复合酶水解工艺进行比较,确定海蜇胶原蛋白肽的最优制备工艺。结果表明:胰蛋白酶的最优酶解条件为:温度44℃、p H8.5、料液比0.50 g/m L、酶添加量3.0%和酶解时间4 h;风味蛋白酶的最优酶解条件为:温度44℃、p H7.5、料液比0.56 g/m L、酶添加量4.0%和酶解时间4 h;进一步进行复合酶实验,结果表明采用风味蛋白酶和胰蛋白酶分别在其最适条件下进行先后酶解获得的酶解液的DH和RP最高,分别为(71.56%±0.0076%)和(0.341±0.0101)。

Taking jellyfish processing residues as raw material, reducing power （RP） and degree of hydrolysis （DH） as indicators,the optimal digestion temperature,digestion time, pH, solid-liquid ratio, enzyme amount were analysed by response surface method according to the degree of hydrolysis of collagen.Then comparing with composite enzyme hydrolysis process, the optimum preparation technology of collagen was analysed.The result showed that temperature of 44 ~C, pH8.5, solid-liquid ratio of 0.50 g/ml, protease addition of 3.0%, extraction time of 4 h and temperature of 44℃, pHT.5, solid-liquid ratio of 0.56 g/mL,protease addition of 4.0% ,extraction time of 4 h were determined as the optimal proteolysis conditions to prepare antioxidant peptides from jellyfish using trypsin and flavourzyme, respectively.The effects of multiple enzymes on DH and RP of the collagen peptide were further investigated.Sequential treatment of trypsin and flavourzyme under their optimal conditions on collagen led to peptide products with the highest values of DH（71.56% ±0.0076% ）and RP（0.341 ±0.0101 ）.