鸭血小分子肽同步酶解工艺的优化  

Optimization of Bi-enzymatic Hydrolysis of Duck Plasma Proteins for Production of Small Peptides

作　　者：刘成梅[1,2] 吴孛[1] 钟业俊[1,2] 刘伟[1] 杨水兵[1] 尹曼[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学生物质转化教育部工程研究中心,江西南昌330047

出　　处：《食品科学》2010年第10期151-154,共4页Food Science

摘　　要：通过响应面分析,建立中性蛋白酶和风味蛋白酶同步酶解血浆蛋白的数学模型,方差和可信度分析表明该模型拟合度好(RootMSE=0.488768)。运用SAS软件分析得到最佳工艺参数为:pH7.1,反应温度50.5℃,酶解时间4.8h;在此条件下酶解所得小分子肽无异味,苦味轻,平均粒径为798.5nm,比表面为0.82634m2/g,Zeta电位为-8.63mV,吸水性为0.4388g/g,吸油性为8.323mL/g。Response surface analysis based on a 3-variable, 5-level quadratic orthogonal rotation combination design was employed to investigate the optimal conditions for the bi-enzymatic hydrolysis with Neutrase and Flavourzyme of duck plasma proteins for the production of small peptides. In the optimization, a mathematical model describing the degree of hydrolysis of duck plasma proteins as a function of pH and hydrolysis temperature and time was established. Variance and confidence analyses demonstrated satisfactory fitting degree of the model （Root MSE = 0.488768）. The optimal values of pH and hydrolysis temperature and time were determined through data analysis using SAS software to be 7.1, 50.5 ℃ and 4.8 h. The small peptides obtained under such conditions had no unpleasant smell and exhibited a slight taste, 798.5 nm average particle size, 0.82634 m2/g specific surface area,-8.63 mV Zeta potential, 0.4388 g/g water absorption ability and 8.323 mL/g oil adsorption ability.

关 键 词：鸭血 中性蛋白酶 风味蛋白酶 酶解 响应面优化法 

分 类 号：TS201.1[轻工技术与工程—食品科学] TS251.93[轻工技术与工程—食品科学与工程]