酶解制备猪小肠粘膜蛋白粉工艺条件优化

Preparation technology optimization of porcine intestinal mucosa protein powder by enzymatic hydrolysis

为研究蛋白酶酶解制备猪肠粘膜蛋白粉工艺,以天然猪肠衣加工副产物肠粘膜为原料,以酶解产物中可溶性蛋白含量为指标,通过单因素实验和响应面实验,筛选适宜用于酶解猪小肠粘膜的蛋白酶并对其酶解工艺条件进行优化。结果表明,木瓜蛋白酶酶解猪肠粘膜制备蛋白粉可溶性蛋白含量达7.37%±0.06%,显著高于胰蛋白酶和胃蛋白酶酶解制备得到的肠粘膜蛋白粉可溶性蛋白含量,最佳酶解工艺条件为:水解时间6.5 h,酶添加量5400 U/g蛋白,液固比4 m L/g,在此条件下酶解产物中可溶性蛋白含量为15.81%±0.04%,这表明酶法制备肠粘膜蛋白粉工艺合理可行,为动物副产物的开发利用提供参考依据。

In order to optimize the preparation technology of protein powder from porcine intestinal mueosa by protease, the type of protease was screened and the enzymatic hydrolysis conditions was optimized according to soluble protein content inhydrnlysates by single factor and response surface methodology.Results showed that the papain enzymolysis intestines mueous membrane protein powder preparation soluble protein content reaches 7.37% ±0.06% ,significantly higher than that of trypsiu and pepsin enzyme hydrolysis of intestinal mucous membrane protein powder, soluble protein content.The hest enzyme hydrolysis conditions for：hydrolysis time 6.5 h,the adding amount of 5400 U/g protein, liquid-solid ratio 4 ml/g, under the condition of the enzyme solution of soluble protein content in the product was 15.81%± 0.04% .These results indicated that the enzymatic preparation of intestinal mucous membrane protein powder is reasonable and feasible,and provided theoretical basis and reference for the development and utilization of animal by-products.