白乌鱼鱼肉多肽的酶解工艺优化

Optimization of Enzymatic Hydrolysis Process of Polypeptides from Opniocepnalus argus var Kimnra

白乌鱼是新培育的淡水鱼品种,其蛋白肽的功能性有待深入研究。为建立最优的制备白乌鱼鱼肉蛋白肽的水解工艺,为其功能性评价提供参考,以白乌鱼鱼肉为原料,在比较不同蛋白酶(碱性蛋白酶、胰蛋白酶、木瓜蛋白酶、中性蛋白酶、胃蛋白酶)对其水解度影响的基础上,通过单因素实验和响应面法对白乌鱼鱼肉的酶解工艺进行了优化,结果显示:碱性蛋白酶水解白乌鱼鱼肉的水解度最高(29.5%)。以该酶为催化剂,通过单因素实验(酶解温度、酶解时间、pH和酶浓度)和响应面法得出在酶解温度55℃、酶解时间4.65 h、pH 8.65、酶浓度1.0%时,白乌鱼鱼肉的水解度最高(39.62%)。以该酶解工艺为条件,验证实验的实测水解度为39.87%,与预测值39.62%的相对误差为0.63%。因此,所建立的白乌鱼鱼肉的酶解工艺具有可靠性。

Opniocepnalus argus var Kimnra is a newly cultivated freshwater fish species,and the functionality of its protein peptides needs to be further explored.In order to establish the optimal hydrolysis process of preparing protein peptides from Opniocepnalus argus var Kimnra and provide references for the evaluation of their functionality,with Opniocepnalus argus var Kimnra as the raw material,on the basis of comparing the effects of different proteases(alkaline protease,trypsin,papain,neutral protease,pepsin)on the degree of hydrolysis(DH),single factor experiment and response surface method are used to optimize the enzymatic hydrolysis process of Opniocepnalus argus var Kimnra.The results show that alkaline protease has the highest degree of hydrolysis(29.5%).Using alkaline protease as the catalyst,through single factor experiment(enzymatic hydrolysis temperature,enzymatic hydrolysis time,pH and enzyme concentration)and response surface method,it is found that the degree of hydrolysis of Opniocepnalus argus var Kimnra is the highest(39.62%)when enzymatic hydrolysis temperature is 55℃,enzymatic hydrolysis time is 4.65 h,pH is 8.65 and enzyme concentration is 1.0%.Under the conditions of this enzymatic hydrolysis process,the measured degree of hydrolysis in the verification experiment is 39.87%,with the relative error of 0.63%compared to the predicted value of 39.62%.Therefore,the established enzymatic hydrolysis process of Opniocepnalus argus var Kimnra is reliable.