摘要
研究以罗非鱼加工下脚料为原料制备降血糖肽的工艺。从5种常用蛋白酶(胃蛋白酶、胰蛋白酶、碱性蛋白酶、中性蛋白酶和木瓜蛋白酶)中筛选出了碱性蛋白酶作为目标酶;之后通过单因素试验和正交试验对碱性蛋白酶水解工艺进行优化,得到最适酶解条件:温度50℃、加酶量1000 U·g^-1、pH9.5、底物浓度6%,此工艺条件下水解度和α-葡萄糖苷酶抑制率分别达到28.19%和30.12%。
The experiment was carried out to study the preparation technology hypoglycemic peptide with tilapia heels as raw material by enzymatic hydrolysis.Firstly,studied the enzymolysis effect of five enzymes(pepsin,trypsin,alkaline protease,neutral protease,and papain)respectively on tilapia heels,and acreened the alkaline protease as target enzyme.Then optimization hydrolysis conditions were carried out through mono-factor and orthogonal experiments:temperature 50℃,the amount of enzyme 1000 U·g^-1,pH 9.5,substrate concentration 6%.Under this condition,the hydrolysis degree and α-glycosidase inhibition rate were 28.19% and 30.12%,respectively.
作者
赵阔
王涛
陈艳
张红建
邹易
梁爱文
郑联合
Zhao Kuo;Wang Tao;Chen Yan;Zhang Hongjian;Zou Yi;Liang Aiwen;Zheng Lianhe(Hainan Institute of Grain and Oil Science,Qionghai 571400,China)
出处
《现代食品》
2020年第14期93-96,100,共5页
Modern Food
基金
海南省重点研发计划专项(编号:ZDYF2018083)。
关键词
罗非鱼加工下脚料
降血糖肽
酶解
α-葡萄糖苷酶抑制率
Tilapia heels
Antihypertensive peptides
Degree of hydrolysis
α-glycosidase inhibition rate
