利用人工神经网络优化制备鳙鱼抗氧化肽  

Production of Antioxidant Peptides from Bighead Carp(Arisitchthys nobilis) with Alcalase Using Artificial Neural Network

作　　者：李琳[1] 赵谋明[1] 张黎[2] 

机构地区：[1]华南理工大学轻工食品学院,广东广州510640 [2]华南理工大学电信学院,广东广州510640

出　　处：《四川大学学报（工程科学版）》2006年第1期80-85,共6页Journal of Sichuan University (Engineering Science Edition)

摘　　要：生物活性肽的制备受到酶用量、酶解时间等因素的影响,利用具有自学习特点的人工神经网络可实现对酶解过程的模拟仿真。以大宗淡水鱼资源-鳙鱼肉蛋白为原料,对其进行控制酶解以制备出具有清除自由基活性的鳙鱼肽,为获得最大的清除自由基活性,采用3层(5-13-1)BP网络对酶解过程进行模拟和优化。结果表明:1)pH7.5,酶解温度60℃,酶/底物为0.2%,酶解时间为4.8 h,鱼肉/水为1∶1.9时可制备出具有最强清除DPPH.自由基的肽A;2)pH 7.5,酶解温度60℃,酶/底物为0.16%,酶解时间为6 h,鱼肉/水为1∶1.4时可制备出具有最强清除OH.自由基的肽B;3)pH7.5,酶解温度60℃,酶/底物为0.2%,酶解时间为4.3 h,鱼肉/水为1∶1时可制备出具有最强清除O2.-自由基的肽C。研究证明人工神经网络以其处理非线性问题的优越性可成为模拟和优化酶解过程的方便工具。Artificial Neural Network （ANN） was used to build a predictive model of the combined effects of independent variables （pH, temperature, hydrolysis time, enzyme/substrate ratio and the concentration of substrate）foc antioxident pepfides production. Optimum operating conditions for the maximum antioxidant capability were reported as： 1）the hydrolysate which could scavenge the radical DPPH· most effectively were hydrolyzed for 4.8h with Alcalase atpH 7.5 and 60 ℃, muscle：water= 1：1.9, enzyme/substrate =0.2%; 2）the hydrolysate which could scavenge the radical OH· most effectively were hydrolyzed for 6 h with Alcalase at pH7.5 and 60 ℃ ,muscle：water= 1 ： 1.4, enzyme/substrate = 0.16% ; 3）the hydrolysate which could scavenge the radical 02· - most effectively were hydrolysis for 4.3 h at pH 7.5 and 60 ℃, muscle：water= 1 ： 1, enzyme/substrate =0.2%. The results showed that ANN is very helpful tool for the bioactive peptides production.

关 键 词：人工神经网络 优化 鳙鱼 清除自由基 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]