鱼糜废水回收蛋白制备抗氧化肽的工艺优化

Process optimization for preparation of antioxidant peptide from protein recovered from surimi processing wastewater

目的采用胃蛋白酶、木瓜蛋白酶、复合风味蛋白酶、碱性蛋白酶和中性蛋白酶对白鲢鱼鱼糜加工废水回收蛋白迚行酶解制备抗氧化肽。方法通过单因素试验筛选出最佳蛋白酶和反应条件,以1,1-二苯基-2-三硝基苯肼(1, 1-diphenyl-2-picrylhydrazyl, DPPH)自由基清陣率为指标,通过响应面试验对酶解条件迚行了优化。结果在pH值为6.6、温度为52℃条件下,复合风味蛋白酶与中性蛋白酶比例为1.23:1(酶活单位比)、底物浓度为3.15%、酶添加量为4000 U、酶解时间为4.2 h时,回收蛋白酶解产物自由基DPPH清陣率最高为73.41%(σ=1.61%)。结论采用酶解法对鱼糜加工废水回收蛋白迚行酶解,可制备具有较高抗氧化活性的淡水鱼类来源的活性肽。

Objective To prepare antioxidant peptides, the recovered protein of white mullet surimi processing wastewater was enzymatically hydrolyzed by pepsin, papain, complex flavor protease, alkaline protease and neutral protease to. Methods The optimal protease and reaction conditions were selected by single factor test, and DPPH radical clearance was taken as the index to optimize the enzymatic hydrolysis conditions by response surface test. Results The results showed that when the enzymatic hydrolysis was performed at pH 6.6 and temperature 52 ℃, the ratio of the flavored proteinase and neutral protease at 1.23:1, concentration of protein at 3.15%, dosage of the enzymes at 4000 U, and enzymatic hydrolysis time of 4.2 h, the maximal scavenging rate of DPPH radicals by the enzymatic hydrolysate was 73.41%(σ=1.61%). Conclusion The active peptides from freshwater fish with high antioxidant activity can be prepared by enzymatic hydrolysis of protein recovered from surimi processing wastewater.