超声波-微波酶解提取河蚌肉蛋白工艺优化

Optimization on Enzymatic Hydrolysis Technology of Mussel Protein with Ultrasonic Microwave

为了制备河蚌肉蛋白粉,研究了河蚌肉蛋白酶解工艺。采用木瓜蛋白酶等5种酶,经单因素试验、响应面试验和正交试验,优化得到超声波-微波酶解提取河蚌肉蛋白最佳工艺参数。结果表明,木瓜蛋白酶酶解效果最好,最佳酶解条件为酶解时间4.35 h,酶解温度48.22℃,酶添加量3 729.07 U/g,酶解p H值6.70,微波功率400 W,处理时间3 min,河蚌酶解液蛋白提取率为87.25%,比未经超声波-微波处理组提高22%。

In order to prepare protein powder from mussel meet and tein, five enzymes, such as papain, for enzymatic hydrolysis were optimize enzymatic hydrolysis technology for mussel pro- used. The ultrasonic microwave conditions and the enzy- matic hydrolysis conditions were optimized via single factor experiments, response surface experiment and orthogonal experi- ment to study the effects on protein extraction process. The results showed that papain had the best enzymatic hydrolysis effi- ciency. Under optimal conditions： the enzymatic time 4.35 h, the enzymatic temperature 48.22 ℃, the amount of enzyme added 3 729.07 U/g, the enzymatic pH 6.70, microwave power 400 W, processing time 3 min, the extraction rate of pro- tein from mussel was 87.25%, which was 22% higher than that without ultrasonic microwave.