利用罗非鱼废弃碎肉制备低聚肽的研究  

Study on the preparation of oligo peptide with the scrap chopper of Tilapia

作　　者：袁学会[1] 申铉日[1] 周玉莹 孔祥莹[1] 梁琦[1] 易美华[1] 

机构地区：[1]海南大学,海南海口570228 [2]海南泉溢食品有限公司,海南海口571127

出　　处：《食品工业科技》2011年第11期264-266,269,共4页Science and Technology of Food Industry

基　　金：国家科技人员服务企业行动项目(2009GJE20022)

摘　　要：为了利用罗非鱼废弃碎肉制备低聚肽,研究了采用酶解、膜分离和冷冻干燥等技术制备低聚肽的工艺,先通过4组单因素实验确定最佳酶,再用16组正交实验,以水解度、氮溶出率和三氯乙酸溶解指数为指标,对酶解工艺进行优化,最后对其进行膜分离和冷冻干燥。结果表明,用此工艺制得的蛋白粉总氮含量为15.8%,其中分子量小于1000u的肽占总含量的88%,符合GB/T22729-2008对低聚肽粉的规定。The enzymatic hydrolysis,membrane separation and freeze drying process were used to prepare oligo peptide with the scrap chopper of Tilapia.Through 4 single-factor experiments and 16 groups of orthogonal tests,degree of hydrolysis,nitrogen leaching rate and trichloroacetic acid soluble as indexes,the enzymatic hydrolysis process was optimized.The results indicated that the process of protein powder of total nitrogen content was 15.8%,the total content of peptide was 88% which molecular weight less than 1000u.It conformed to GB/T 22729-2008 on oligopeptides power regulations.

关 键 词：罗非鱼碎肉 低聚肽 酶制剂 膜分离 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]