蛋白酶酶解河蚬肉制备醒酒肽的工艺优化  

Optimization of Enzymolysis Technology of Anti-alcoholis Peptide from Corbicula fluminea

作　　者：刘晶晶[1] 张杰[1] 王雪锋[1] 韩曜平[1] 戴阳军[1] 

机构地区：[1]常熟理工学院生物与食品工程学院,常熟215500

出　　处：《食品工业》2014年第6期51-55,共5页The Food Industry

基　　金：2013年度苏州市农业应用基础研究计划项目(SYN201303)

摘　　要：采用响应面法优化河蚬肉制备醒酒肽的可控酶解工艺条件。在单因素(料液比、加酶量、酶解时间、酶解温度和pH)试验基础上,以乙醇脱氢酶激活率为考察指标,根据Box-Behnken试验设计原理,通过响应面分析得到醒酒肽的最佳酶解条件。添加1.53%木瓜蛋白酶,在料液比为1∶3(g/mL)、温度43.7℃和pH 2.8的条件下酶解2.44 h,此条件下酶解肽ADH激活率预测值达57.3%,验证值56.8%。采用此模型能准确预测木瓜蛋白酶酶解河蚬肉制备醒酒肽的酶解工艺条件。The conditions of control-enzymatic hydrolysis were optimized by response surface method for preparing anti-alcoholispeptide from Corbiculafluminea. Based on the results of single factor tests such as the solid-liquid ratio, the amount of enzyme, timeof enzymatic hydrolysis, temperature of enzymatic hydrolysis and pH, according to the principle of Box-Behnken design, theoptimal enzymatic hydrolysis conditions of anti-alcoholis peptide were determined by response surface method. The optimalhydrolysis conditions were papain dosage of 1.53% by weight of Corbiculafluminea, material to liquid ratio of 1 3 （g/mL）,enzymatic hydrolysis temperature of 43.7 ℃, enzymatic hydrolysis time of 2.44 h and pH of 2.8. Under these optimal conditions, thepredictive value of ADH activation rate was 57.3%, the experimental data was 56.8%. The conditions of papain hydrolysis wereaccurately predicted by this model for preparing anti-alcoholis peptide from Corbiculafluminea.

关 键 词：河蚬 蛋白酶 醒酒肽 乙醇脱氢酶(ADH) 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]