利用淡水鱼制备小分子肽口服液的酶解工艺研究  

Research on Preparation of Low-molecular Weight Peptide From Fresh Water Fish by Enzymatic Degradation

作　　者：曾霖霖[1,2] 涂宗财[2] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640 [2]南昌大学生命科学学院,南昌330047

出　　处：《食品与发酵科技》2009年第4期36-38,48,共4页Food and Fermentation Science & Technology

摘　　要：本研究以枯草芽孢杆菌中性蛋白酶对鲢鱼鱼肉进行酶解,为制备小分子肽口服液提供可借鉴的工艺条件。先确定枯草芽孢杆菌蛋白酶的最适料液比,然后通过正交试验L9(34)法确定试验的最优化条件组合,即酶解的最适温度、pH、酶用量、时间。获得枯草芽孢杆菌中性蛋白酶的最佳水解条件:料液比为1:3,pH=8.0,酶活性为50000U/g时的用量为0.7%,时间3h,温度45℃。In this study Bacillus subtilis neutral protease was used for protein enzymatic hydrolysis of silver carp meat to prepare low-molecular weight peptide. The hydrolysate was prepared as liquefaction fish protein. The enzymatic hydrolysis conditions, including ratio of matrix, pH ,dosage of enzyme ,reaction time and temperature were optimized based on mMaogonal trials L9 （34）.The optimized hydrolytic parameters were determined as followed： 1：3 ratio of matrix, pH 7.5, enzyme dosage 0.5%（enzymatic activity is 50000u/g）,3 hours and 40℃.

关 键 词：鲢鱼 酶解 枯草芽孢杆菌中 性蛋白酶 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]