Box-Behnken法优化双酶协同水解牡蛎蛋白工艺

Employing Box-Behnken to optimize the preparation of enzymatic hydrolysate of oyster

为获得高质量的牡蛎酶解液,以氨基氮的含量为检测指标,利用Box-Behnken分析法进行了中性蛋白酶和风味蛋白酶协同水解牡蛎蛋白工艺的优化。结果表明:最优酶解条件为温度51.7℃、加酶量4.7%、p H7.4、中性蛋白酶和风味蛋白酶添加量之比1∶1、酶解3 h、料水比1∶6时,氨基氮含量为8.197 mg/g,与理论值接近,说明优化结果良好。利用HPLC法测得酶解液中丝氨酸、组氨酸、精氨酸等含量较高,还含有牛磺酸,并且酶解液中必需氨基酸的百分比含量基本符合WHO/FAO标准氨基酸模式为牡蛎的进一步开发利用提供了一定的理论依据。

In order to obtain high quality oyster protein hydrolysate,the optimization of the hydrolysis of oyster protein with neutral protease and flavor protease was studied by Box-Behnken analysis.It showed the optimal conditions of enzyme solutions were temperature 51.7 ℃,enzyme addition 4.7%,p H7.4,addition ratio 1 ∶ 1,time 3 h,ratio of material and water 1 ∶ 6,the amount of amino nitrogen was 8.197 mg/g,closed to the theoretical value,indicating that the optimization results were good.By the content of serine,histidine and arginine in the hydrolysate was higher,and taurine was also contained. The percentage of essential amino acids in the hydrolysate basically met the standard amino acid model of WHO/FAO,provide a scientific basis for further development and utilization of oyster enzymolysis solution.