澳洲秃参酶解制备多肽的工艺优化  

Optimization of enzymolysis technology for preparation of polypeptides from Holothuria scabra

作　　者：李亚娴 谷越[1] 汪秋宽[1] 何云海[1] 任丹丹[1] 

机构地区：[1]大连海洋大学国家海藻加工技术研发分中心,辽宁省水产品加工及综合利用重点实验室,辽宁大连116023

出　　处：《食品工业科技》2016年第16期215-219,共5页Science and Technology of Food Industry

基　　金：海洋公益性行业科研专项(201405040)

摘　　要：以澳洲秃参为原料,考察了适宜酶解用酶的种类。以优化的复合酶,通过单因素和正交实验,研究了在不同加酶量、酶解时间、温度、p H的条件下,酶解液中多肽的得率。得到了优化的酶解条件,并对酶解产物进行了氨基酸组成检测。实验结果表明,采用优化的复合酶配方,澳洲秃参最优酶解工艺为:酶解温度55℃、p H7.5、料液比1∶5、加酶量1500 U/g蛋白,酶解时间3 h,多肽得率可达18.6%;酶解产物中氨基酸总量占干重约78%,其中必需氨基酸占干重的21%,四种呈味氨基酸总和占干重41%。本实验的结果为未来以澳洲秃参为原料研制保健品和调味品奠定了基础。This research focused on the enzymolysis technique using H. scabra to obtain polypeptides. Using a combination of subtilism and flavourzyme,and through single factor experiments and orthogonal test,the optimal enzymolytic factors such as enzyme dose,time of enzymolysis,temperature and p H value,were determined. The amino acid composition of the enzymolysis product was also analyzed. The results showed that the yield of polypeptides reach up to 18.6% in optimized enzymolysis condition： a material and water ratio of 1∶ 5 at 55 ℃,with a p H value of 7 and enzyme dose of 1500 U / gprotein,incubated for 3 h.The total amino acids accounted for 78% of the dry weight of the enzymolysis product,in which 21% was made up by essential amino- acid,and 41% was by flavor amino acids. The results provided useful information for future development of functional foods and condiments using H.scabra as raw material.

关 键 词：澳洲秃参 酶解 多肽 氨基酸 

分 类 号：TS201.3[轻工技术与工程—食品科学]