酶解文蛤制备低分子肽的研究  

Preparation of low molecular peptides from hard clam by enzymatic hydrolysis

作　　者：何小庆[1] 曹文红[1] 章超桦[1] 赵子科[1] 

机构地区：[1]广东省水产品加工与安全重点实验室、广东普通高等学校水产品深加工重点实验室,国家贝类加工技术研发分中心(湛江)、广东海洋大学食品科技学院,湛江524088

出　　处：《食品科技》2013年第4期124-129,共6页Food Science and Technology

基　　金：国家自然科学基金项目(31101259);国家现代农业产业技术体系专项(CARS-48);广东省自然科学基金项目(S2011040000288)

摘　　要：以新鲜文蛤为原料,采用胰蛋白酶、碱性蛋白酶、中性蛋白酶及木瓜蛋白酶等酶类,进行酶法制备低分子肽的研究。以水解度为指标,通过单因素分析和正交试验分析酶解温度、酶解时间、pH值、加酶量等因素对蛋白水解的影响,最终确定胰蛋白酶酶解文蛤制备低分子肽的最佳工艺条件:温度50℃,时间3h,pH7.5,加酶量2%。在优化条件下,水解度(DH)为41.46%,平均肽链长(ALPC)为2.41,说明在优化条件下得到的酶解产物为低分子肽制品。Hard clam were used as raw material to prepare low molecular peptides by enzymatic hydrolysis.In order to maximize degree of hydrolysis,optimal protease was selected from trypsin,alkaline protease,neutral protease and papain.The optimal values of crucial technological parameters,including temperature,hydrolysis time,pH and enzyme dosage,were determined by single factor analysis and orthogonal test.Results indicated that the optimum conditions for producing polypeptide from hard clam with trypsin were as follows：50 ℃,3 h,pH7.5,and enzyme dosage 2%.Under the optimum conditions,DH was up to 41.46%,and ALPC was 2.41,which revealed that the hydrolysates obtained under the optimum conditions were low molecular peptide products.

关 键 词：文蛤 胰蛋白酶 水解度 低分子肽 正交试验 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]