酶解法制备低蛋白含量海参多糖条件的研究  

Study on Preparation Conditions of Sea Cucumber Polysaccharide with Low Protein by Enzymolysis

作　　者：宿玮[1] 常耀光[1] 张翠玉[1] 崔宏博[1] 薛长湖[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《中国食品学报》2011年第7期95-101,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：海洋公益性行业科研专项(No.201105029);国际科技合作项目(No.2010DFA31330);中央高校基本科研业务费专项资金资助项目

摘　　要：以国产大宗低值海参——海地瓜为原料,以酶解结合超滤技术制备海参多糖。通过单因素试验及响应面试验研究酶解过程各因素对海参多糖蛋白含量的影响,并对酶解条件进行优化。试验结果表明:成功建立了预测海参多糖中蛋白含量的数学模型;复合蛋白酶酶解的最优条件是:pH7.0、温度51℃、底物质量分数4.82%、酶与底物的质量比4.08%、时间12h。经优化,制备了低蛋白含量海参多糖,多糖蛋白含量由19.91%降至2.41%。In this research,using general low-value sea cucumber as raw material,enzymolysis was combined with ultrafiltration to prepare low-protein sea cucumber polysaccharide.Response surface methodology was adopted to study and optimize the parameters affecting protein content on the basis of single factor experiments.A second order quadratic equation was established.Results indicated that the optimal levels for achieving polysaccharide with the lowest protein content were obtained,including pH 7.0,temperature of 51 ℃,substrate concentration of 4.82%,the ratio of enzyme to substrate of 4.08% and time of 12 h.The protein content of polysaccharide was 2.41%.Therefore,it could provide theoretical guidance for industrialized preparing sea cucumber polysaccharide with low protein.And it would benefit deep processing of low-value sea cucumber.

关 键 词：海参多糖 糖胺聚糖 蛋白含量 酶解 响应面 

分 类 号：TQ461[化学工程—制药化工]