摘要
采用超声波预处理协同酶技术从近江牡蛎提取活性肽,以氨基态氮含量为指标,在单因素试验基础上设计正交试验,考察料水比、超声功率、加酶量、pH值、酶解时间对近江牡蛎活性肽提取的影响,得到最优提取工艺条件为:超声波功率450 W,超声波时间10 min,温度55℃,pH 8.0,料水比1∶3(g/mL),加酶量1 400 U/g,酶解时间3 h。在此条件下进行验证试验,所测得的氨基态氮(amino acid nitrogen,ANN)含量为26.13 mg/g。
Amino nitrogen content as index,the bioactive peptides were extracted from Ostrea rivularis Gould by ultrasonic pretreatment combined with enzyme technology.Extraction yield was optimized by Orthogonal experimental design on the basis of a single factor.the effects of solid-water ratio,ultrasonic power,enzyme dosage,pH,enzymolysis time on the extraction of Ostrea rivularis Gould bioactive peptides were investigated The optimum extraction process conditions were as follows:ultrasonic power 450 W,ultrasonic time 10 min,temperature 55℃,pH 8,solid-Water ratio 1:3(g/mL),enzyme dosage 1 400 U/g,hydrolysis time 3 h.Under those,the amino acid nitrogen(ANN)content in the test was 26.13 mg/g.
作者
蓝尉冰
韩鑫
陈冠余
陈美花
LAN Wei-bing;HAN Xin;CHEN Guan-yu;CHEN Mei-hua(Guangxi Key Laboratory of Beibu Gulf Marine Biodiversity Conservation/Key Laboratory of Exploitation and Protection of Beibu Gulf Marine Biological Resources,Qinzhou 535099,Guangxi,China;Qinzhou University,Qinzhou 535099,Guangxi,China;Guangxi University,Nanning 530004,Guangxi,China;Guangxi Colleges and Universities Key Laboratory of Development and Highvalue Utilization of Beibu Gulf Seafood Resources,Qinzhou 535099,Guangxi,China;Wuhan University of Technology,Wuhan 430063,Hubei,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第8期48-52,共5页
Food Research and Development
基金
钦州学院青年科研基金项目(2013XJKY-48Q)
广西北部湾海洋生物多样性养护重点实验室(钦州学院)自主项目(2015ZC06)
2016年度广西高校中青年教师基础能力提升项目(KY2016LX423)
广西高校北部湾特色海产品资源开发与高值化利用重点实验室(2016ZB05)
关键词
近江牡蛎
超声波
协同
活性肽
酶
氨基态氮
Ostrea rivularis Gould
ultrasonic
coordination
bioactive peptides
enzyme
amino acid nitrogen
