响应面优化罗非鱼下脚料发酵制备蛋白肽的工艺  

Response Surface Optimization of Fermentation Conditions of Producing Peptide with Tilapia Scraps

作　　者：刘唤明 洪鹏志 周春霞 杨萍 陈康健 吴金红 LIU Huan-ming;HONG Peng-zhi;ZHOU Chun-xia;YANG Ping;CHEN Kang-jian;WU Jin-hong(Guangdong Modern Agricultural Science and Technology Innovation Center,Aquatic Product Processing and Safety Key Lab of Guangdong Province, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China;Guangdong Engineering Research Center for Advanced Processing of Aquatic Product and High-value Utilization of Byproduct, Zhanjiang Hengxing Aquatic Technology Limited Company, Zhanjiang 510300, China)

机构地区：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省现代农业科技创新中心,广东湛江524088 [2]广东省水产品深加工及副产物高值化利用工程技术研究中心,湛江恒兴水产科技有限公司,广东湛江510300

出　　处：《食品工业科技》2018年第14期126-130,共5页Science and Technology of Food Industry

基　　金：广东省科技计划项目(2016A090922015); 广东省省部产学研合作专项(2013A090100009); 湛江市科技计划项目(2015A01004); 广东普通高等学校水产品高值化加工与利用创新团队项目(GDOU2016030503)

摘　　要：为提高罗非鱼下脚料蛋白质的水解度,向罗非鱼下脚料中接种枯草芽孢杆菌,采用响应面实验对罗非鱼下脚料发酵制备蛋白肽的工艺进行了优化。以爬坡实验(Plackett-Burman,PB)筛选出影响水解度的显著因素,通过最陡爬坡实验逼近最大水解度区域,并利用Box-Behnken实验进行响应面分析,最后运用高效体积排阻色谱法分析制备的罗非鱼蛋白肽的分子量分布情况。响应面实验结果表明,罗非鱼下脚料制备蛋白肽的最佳发酵工艺为:罗非鱼下脚料13.8%、发酵温度为34℃、装载量为48.6 m L/250 m L,优化后罗非鱼下脚料蛋白质的水解度高达33.12%。高效体积排阻色谱结果表明,制备的罗非鱼蛋白肽中低聚肽的含量高达74.058%。In order to improve the degree of hydrolysis of protein from tilapia scraps,in oculating Bacillus subtilis to tilapia scraps,the fermentations conditions of producing peptide with tilapia scraps were optimized by response surface experiments.Main factors that influenced degree of hydrolysis were identified by Plackett-Burman（ PB） design,the optimal regions of the degree of hydrolysis were approached by the steepest ascent path,response surface experiments were analyzed by Box-Behnken design,and the molecular weight distribution of the peptide from tilapia scraps was determined by high performance size exclusion chromatography. The results of response surface experiments indicated that the optimal fermentation conditions for producing peptide with tilapia scraps was determined as tilapia scraps 13.8%,34 ℃,48.6 mL medium in 250 mL triangular flask.Under the optimal fermentation conditions,the degree of hydrolysis of protein from tilapia scraps was up to 33.12%.The result of high performance size exclusion chromatography showed that oligopeptide content reached up to 74.058%.

关 键 词：罗非鱼下脚料 蛋白肽 枯草芽孢杆菌 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]