鲍鱼脏器酶解工艺条件的优化  

Optimization of hydrolysis technology of abalone viscera

作　　者：郭芳[1] 方婷[2] 陈锦权[2] 

机构地区：[1]吕梁学院生命科学系,山西吕梁033000 [2]福建农林大学食品科学学院,福建福州350002

出　　处：《中国酿造》2015年第12期101-104,共4页China Brewing

基　　金：闽发改投资项目([2014]168号)

摘　　要：以鲍鱼内脏为原料,采用碱性蛋白酶水解鲍鱼内脏制备血管紧张素转换酶(ACE)抑制肽。在单因素试验的基础上,采用响应面法和Box-Behnken试验优化酶解鲍鱼内脏的工艺条件。以ACE抑制率为考察指标,探讨了酶解温度、加酶量和酶解时间对ACE抑制率的影响。试验结果表明,最优工艺条件为酶解温度52℃,p H 9.0,料液比1∶3(g∶m L),加酶量4.5%,酶解时间5.5 h,此条件下获得的鲍鱼内脏酶解产物的ACE抑制率为79.72%。Using abalone viscera as raw material, the ACE inhibitorY peptide was prepared by alkaline proteinse hydrolysis. Based on single factor ex- periments, response surface methodology and Box-Behnken experiments were employed to optimize the hydrolysis process of abalone viscera. Using ACE inhibitory rate as evaluation index, the effect of hydrolysis temperature, time and enzyme addition on ACE inhibitory rate was investigated. Results indicated that the optimal process was hydrolysis temperature 52℃, pH 9.0, solid-liquid ratio 1：3 （g：ml）, enzyme addition 4.5% and hydrolysis time 5.5 h. Under these conditions, the ACE inhibitory rate of protein hydrolysis product from abalone viscera was 79.72%.

关 键 词：鲍鱼内脏 酶解 ACE抑制率 响应面法 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程] Q556.3[轻工技术与工程—食品科学与工程]