酶解螺旋藻泥制备活性肽的工艺条件优化研究  

Enzymolysis technology optimization of active peptide production from Spirulina mud

作　　者：杨磊[1] 夏宁[1] 滕建文[1] 韦保耀[1] 冯强[1] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004

出　　处：《食品科技》2009年第12期244-249,共6页Food Science and Technology

基　　金：广西科技攻关重点项目(0815009-2-4);北海市科技攻关项目(200801026)

摘　　要：以新鲜螺旋藻泥为原料,使用木瓜蛋白酶对其进行酶解制备活性肽,采用响应面分析法优化其工艺条件,以多肽得率和DPPH清除率为响应值,研究了加酶量([E]/[S])、酶解温度和酶解时间对酶解产物的影响。通过建立的数学模型,并综合考虑成本和工艺要求等问题,最终确定酶解的工艺条件为:pH7.0,料液比为1∶2,[E]/[S]为0.12%,酶解温度为55.7℃,酶解时间为3.34h。该条件下制备的螺旋藻活性肽的多肽得率和DPPH清除率分别为(75.87±0.14)%、(57.18±0.19)%,在理论预测值(75.94%、57.23%)的95%置信区间内,说明建立的模型在实际生产预测中是可行的。在最佳条件下制备出的螺旋藻多肽的水解度为14.82%,平均肽链长为6.75,平均分子量为760.5。The fresh Spirulina mud was hydrolyzed with papain to produce active peptide. Response surface methodology（RSM） was applied to optimize the hydrolysis conditions（including enzyme to substrate ratio（[E]/ [S]）,enzymolysis time and temperature）,in which rate of peptides production（TCA-NSI） and DPPH scavenging rate were taken as response values. With the factors such as product cost and process requirement considered,themaximumTCA-NSI（75.94%）andDPPH scavenging rate （57.23%） were obtained at pH 7.0,solid-liquid ratio 1：2, [E]/[S] 0.12%, enzymolysis time 3.34 h, enzymolysis temperature 55.7 ℃ estimated by RSM. Under such conditions, TCA-NSI and DPPH scavenging rate of the enzymolysis product reached（75.87±0.14）% and （57.18±0.19）% respectively, which in agreement with the predicted value within a 95% confidence interval. Also, its degree of hydrolysis 14.82%, the average length of peptides 6.75 and averagemolecular weight 760.5 are prepared.

关 键 词：螺旋藻泥 酶解 活性肽 响应面分析 

分 类 号：S985.4[农业科学—捕捞与储运] TQ936.2[农业科学—水产科学]