木瓜蛋白酶水解甲鱼蛋白工艺条件的优化  

The Optimal Parameters for Turtle Protein Enzymatic Hydrolysis by Papain

作　　者：张晓旭[1] 赵国琦[1] 钱利纯[2] 曹崇海[2] 

机构地区：[1]扬州大学动物科学与技术学院,江苏扬州225009 [2]浙江大学饲料科学研究所,浙江杭州310029

出　　处：《食品研究与开发》2011年第4期35-39,共5页Food Research and Development

基　　金：浙江省重大科技专项(2008C12023-2)

摘　　要：对木瓜蛋白酶水解甲鱼蛋白的工艺条件进行优化,探讨了酶量、温度、pH、酶解时间对木瓜蛋白酶水解甲鱼蛋白的影响,运用二次回归正交旋转组合设计法,对四因素进行研究,确定了木瓜蛋白酶水解甲鱼蛋白的最优酶解参数。实验表明四因素对甲鱼蛋白水解度的影响大小依次为:酶用量>pH>时间>温度,木瓜蛋白酶水解甲鱼蛋白的最佳酶解工艺条件为:酶用量14 350.77 U/kg,反应温度69℃,pH 7.30,反应时间7 h。在此优化工艺条件下甲鱼蛋白的水解度可达19.53%。Four single-factors（enzyme concentration,temperature,pH and time） for turtle protein enzymatic hydrolysis by papain were studied in this paper.By means of quadratic regression rotational combinational design,effect of four factors on the degree of hydrolysis of turtle protein were studied,a mathematical model of protein hydrolysis was established and an optimum parameters for turtle protein enzymatic hydrolysis.According to their influence on the yield of protein hydrolysis,the result showed that the ranking of the factors was enzyme concentrationpHtimetemperature.The optimum parameters for turtle protein enzymatic hydrolysis by papain was as following： the enzyme concentration 14 350.77 U/kg,temperature 69 ℃,pH 7.30 and time 7 h.Under such condition,the degree of hydrolysis can come up to 19.53 %.

关 键 词：木瓜蛋白酶 甲鱼蛋白 二次回归正交旋转组合设计 优化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]