木瓜蛋白酶酶解海蜇脑蛋白工艺的优化  

Optimizing Enzymolysis Process of Protein from Jellyfish Brain via Papain Protease

作　　者：程水明[1] 赵俊仁[1] 王春[1] 梁健滔 张庆[1] 

机构地区：[1]广东石油化工学院化学与生命学院,广东茂名525000

出　　处：《湖北农业科学》2014年第7期1649-1653,共5页Hubei Agricultural Sciences

基　　金：广东石油化工学院人才引进资金项目(2112rc0104);茂名市2011年重大科技产学研专项资金项目

摘　　要：为探讨木瓜蛋白酶酶解海蜇(Rhopilema esculentum)脑蛋白质的最佳工艺,考察了酶解温度、酶用量、固液比、酶解时间、pH对海蜇脑蛋白酶解的影响,通过单因素试验、正交试验优化了工艺参数。结果表明,以酶用量3 000 U/g、pH 5、酶解温度45℃、固液比1∶4、酶解2 h为最优酶解参数组合,验证试验得到蛋白质平均水解度为50.11%,表明该优化工艺可行。The optimal technology for enzymolysis of jellyfish （Rhopilema esculentum﹚ brain protein by papain protease was investigated. Effects of enzymolysis temperature, the amount of added enzyme, solid/liquid ratio, enzymolysis time and pH on the enzymolysis of total protein were studied through single factor experiments. Technical parameters were optimized by orthog-onal experiments. The results showed that the amount of added enzyme of 3 000 U/g, pH 5, enzymolysis temperature of 45℃, solid/liquid ratio of 1：4 and the amount of added enzyme time for 2 h were the optimal combination of parameters for the enzymolysis. The average degree of hydrolysis obtained from the verification tests was 50.11%, indicating that the optimized results of the orthogonal experiment were workable.

关 键 词：海蜇(Rhopilema esculentum) 蛋白质酶解 木瓜蛋白酶 正交试验 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]