人工神经网络优化酶法制备马氏珠母贝低聚肽的工艺研究  

Optimization of hydrolysis conditions for production of oligosaccharide from Pinctada martensii using artificial neural networks

作　　者：邓志程 吉宏武[1,2,3] 曹文红[1,2,3] 谢少敏[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东省水产品加工与安全重点实验室,广东湛江524088 [3]水产品深加工广东省普通高校重点实验室,广东湛江524088

出　　处：《广东农业科学》2014年第24期99-104,共6页Guangdong Agricultural Sciences

基　　金：国家海洋公益性行业科研专项(201305018);广东省高等学校学科建设专项(2013CXZDA020);广东省海洋经济创新发展区域示范专项(GD2012-B02-007);广东省科技团队项目(2011A020102005)

摘　　要：以马氏珠母贝全脏器为原料,采用胃蛋白酶、胰蛋白酶以及胰凝乳蛋白酶模拟消化道酶解的方式制备低聚肽,先通过胃蛋白酶酶解获得初产物,在此基础上利用人工神经网络对胰蛋白酶及胰凝乳蛋白酶的双酶酶解过程进行模拟预测,对其酶解工艺进行优化。试验结果表明,通过人工神经网络预测获得小肠消化蛋白酶双酶酶解的优化工艺条件为：复合酶添加量4 500 U/g（m胰蛋白酶∶m胰凝乳蛋白酶=6∶1）、料水比1∶2（W/V）、酶解时间3.5 h,在此条件下制备的低聚肽（200-2 000 u）得率达55%以上。通过优化的工艺条件制备的低聚肽可获得较高的得率,能够为马氏珠母贝全脏器低聚肽的开发利用奠定基础。In this research, Pinctada martensiiwas was used as the raw material, as its oligosaccharide was obtained by simulating the conditions of gastrointestinal tract digestive system. After hydrolyzed with pepsin, the hydrolysis process was optimized under the combined action of trypsin and chymotrypsin. According to the analysis of artificial neural networks,the result demonstrated that enzyme-to-substrate level of 4 500 U/g（trypsin/chymotrypsin ratio of 6∶1）, substrate-to-liquid ratio of 1 ∶2 and reaction time of 3.5 h were the optimal conditions to generate the oligosaccharide（200-2 000 u MW）.Under these conditions, a relatively high yield of P. martensii oligosaccharide could be obtained, which would lay a foundation for its further exploration and utilization.

关 键 词：马氏珠母贝 低聚肽 模拟消化 人工神经网络 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]