响应面法优化蛋白酶酶解海带蛋白的工艺研究

Optimization of Enzymatic Hydrolysis of Laminaria japonica Aresch Proteins by Response Surface Methodology

运用响应面分析方法 (Response Surface Methodology, RSM)对海带蛋白酶解工艺条件进行优化。经单酶筛选,以水解度为指标,选择出最合适的蛋白酶。用最合适的蛋白酶对海带进行酶解,通过单因素试验,研究不同的酶解时间、酶解温度、酶解p H、料液比、酶添加量对酶解的影响。然后再用响应面分析法(CCD)对酶解条件进行优化。结果表明:复合蛋白酶为最佳的蛋白酶,最优酶解条件为酶解时间7.60 h、酶解温度53.0℃、p H 6.40、料液比1︰50 (g/mL)、加酶量0.3%,水解度为24.94%。

Response surface methodology(RSM) was used to optimize the process conditions. After single-enzyme screening, the most appropriate protease was selected based on the degree of hydrolysis. Using enzymatic hydrolysis of Laminaria japonica Aresch with the most suitable protease, the effects of hydrolysis time, pH, hydrolysis temperature, concentration of substrate and enzyme dose on the degree of hydrolysis were investigated based on the single factor experiments. The results showed that protamex was the best enzyme for the enzymatic hydrolysis of Laminaria japonica Aresch protein. The optimal conditions for extracting umami components from Laminaria japonica Aresch were hydrolysis time of 7.60 h, temperature of 53.0 ℃, pH 6.40, The ratio of material to liquid was 1︰50(g/mL), and enzyme dose of 0.3%. Under this condition, the degree of hydrolysis was 24.94%.