菠萝蛋白酶酶解鱼鳞蛋白的工艺优化研究  

Research of optimization of enzymatic hydrolysis of fish scale catalyzed by bromelain

作　　者：唐旭[1] 施建臣[1] 陈宇[1] 何建林[1] 徐长安[1] 

机构地区：[1]国家海洋局第三海洋研究所国家海洋局海洋生物资源综合利用工程技术研究中心,福建厦门361005

出　　处：《食品工业科技》2013年第13期181-183,196,共4页Science and Technology of Food Industry

基　　金：国家海洋局第三海洋研究所科研基本业务费(海三科2009006)

摘　　要：鱼鳞中含有丰富的蛋白质资源,对其进行温和、环保的酶法水解受到更多的关注。本文采用菠萝蛋白酶水解鱼鳞蛋白,制备胶原多肽制品。通过考察温度、时间、酶量、料液比等单一因素对酶解的影响,设计了L9(34)正交实验,最终获得了菠萝蛋白酶水解鱼鳞蛋白的优化工艺条件,即温度60℃,时间3h,酶量4%(质量分数),底物浓度5%(质量分数),水解度为18.1%,该条件具有生产应用前景。Protein was very abundant in fish scales.More and more attention was focused on enzymatic hydrolysis. Herein,enzymatic hydrolysis process with bromelain for collagen peptides was investigated.After single factors being studied,orthogonal experiment L9 （34） was carried out to optimize the process.Based on the research works, the optimum condition was showed as follows.temperature 60℃, time 3 h, enzyme amount 4% （w/w）, solid to liquid ratio 5%（idem）, under this conditon the degree of hydrolysis （DH）was 18.1% .The result indicates that the condition was promising for production.

关 键 词：菠萝蛋白酶 鱼鳞蛋白 蛋白水解 条件优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]