响应面优化复合酶制备中华蜂蛹活性肽工艺研究  

Preparation of Protein Peptide from Gallus demesticus Brosson Bone with Complex Enzyme by Response Surface Methodology

作　　者：张国良[1] 

机构地区：[1]广西工商职业技术学院,南宁530007

出　　处：《食品工业》2016年第5期75-78,共4页The Food Industry

摘　　要：以中华蜂蛹为原料,研究复合酶制备中华蜂蛹蛋白肽的工艺。以中华蜂蛹蛋白肽的肽得率为参考指标,确定了木瓜蛋白酶和碱性蛋白酶添加顺序和添加比例。采用单因素法确定酶解最佳工艺参数,响应面法优化复合酶酶法制备中华蜂蛹蛋白肽的工艺条件。研究结果表明,制备中华蜂蛹蛋白肽的最佳工艺条件为:木瓜蛋白酶和碱性蛋白酶添加比例按酶活力比2︰1同时添加,酶用量4 503.5 U/g,底物浓度4.5%,p H 8.3,酶解温度59.9℃,在该工艺条件下中华蜂蛹蛋白肽的肽得率可达65.2%。Mainly discuss the preparation of protein peptide from Gallus demesticus Brosson bone, using Gallus demesticusBrosson bone as the experimental raw material. With the peptide recovery as indicator, the addition sequence and proportion of papain and alkaline protease were determined. And the optimized interval of technical factors was obtained by single factor method and the optimized process parameters using the multi-enzyme complex preparation of protein peptide from Gallus demesticus Brosson bone were obtained by response surface method. The optimum extraction conditions of protein peptide from Gallus demesticus Brosson bone were determined, such as the proportion based on enzyme activity between papain and alkaline protease being 2︰1, an addition amount of 4 503.5 U/g of enzyme, the substrate concentration being 4.5%, p H 8.3, the enzymolysis temperature being at 59.9 ℃. The peptide recovery of protein peptide from Gallus demesticus brosson bone reached 65.2% under the optimized conditions.

关 键 词：中华蜂蛹 蛋白肽 酶解 肽得率 响应面法 

分 类 号：TS201.2[轻工技术与工程—食品科学]