响应面法优化日本黄姑鱼鱼肉免疫活性肽的提取工艺  

Optimization of Extraction Technology of Immunologically Active Peptides from Nibea japonica by Response Surface Methodology

作　　者：胡旭阳 李维 孔祥东 韩行标 唐云平 余方苗 杨最素 丁国芳 HU Xu-yang;LI Wei;KONG Xiang-dong;HAN Hang-biao;TANG Yun-ping;YU Fang-miao;YANG Zui-su;DING Guo-fang(School of Food Science and Pharmacy,Zhejiang Ocean University,Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products,Zhoushan 316022,China)

机构地区：[1]浙江海洋大学食品与医药学院浙江省海洋生物医用制品工程技术研究中心

出　　处：《食品工业科技》2019年第17期173-178,共6页Science and Technology of Food Industry

基　　金：浙江省教育厅一般项目(Y201534400)

摘　　要：为探讨日本黄姑鱼鱼肉免疫活性肽的提取工艺,本研究以日本黄姑鱼鱼肉为原料,采用5种不同的蛋白酶进行酶解,以酶解多肽对小鼠巨噬细胞RAW264.7的相对增殖率为指标,在单因素实验的基础上,以料液比、pH、酶解温度和酶解时间为考察因素,采用Box-Behnken法进行四因素三水平试验设计,确定日本黄姑鱼鱼肉免疫活性肽的最佳提取工艺。结果表明,木瓜蛋白酶为最佳用酶;响应面优化得到的最佳提取工艺参数为:料液比1∶11 g/mL、pH6、酶解温度59℃、酶解时间5.4 h,在此条件下,酶解多肽对RAW 264.7细胞的相对增殖率为61.8%。本研究为日本黄姑鱼鱼肉提取免疫活性肽奠定基础,为进一步研究日本黄姑鱼鱼肉免疫肽的制备工艺提供参考。To study the extraction technology of immunoactive peptide from Nibea japonica,Nibea japonica was used as raw material,and five different enzymes were used for enzymatic hydrolysis in this study.The relative proliferation rate of enzymatic polypeptide on RAW264.7 macrophage was used as index.On the basis of single-factor experiments,the material/water ratio,pH and time and temperature were taken as factors,a four-factor,three-level Box-Behnken design was used to optimize the extraction technology of immunologically active peptides.Results showed that the best enzyme was papain.The optimum conditions for the extraction of Nibea japonica polypeptides were as follows:material/solvent ratio of 1∶11(g/mL),pH6,hydrolysis at 59℃for 5.4 h.Under these conditions,the proliferation rate of RAW264.7 cells was 61.8%.This study laid the foundation for the extraction of immunologically active peptides from Nibea japonica,and provided a reference for further study on the preparation process of immunologically active peptides.

关 键 词：日本黄姑鱼 免疫活性肽 响应面 小鼠巨噬细胞RAW264.7 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]