响应面法优化制备牡蛎短肽工艺  

Optimization of Preparation Process of Oyster Oligopeptides by Response Surface Methodology

作　　者：柏昌旺 章超桦[1,2,3,4,5] 林海生 秦小明[1,2,3,4,5] 曹文红 杨雨柔[1] BAI Chang-wang;ZHANG Chao-hua;LIN Hai-sheng;QIN Xiao-ming;CAO Wen-hong;YANG Yu-rou(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;Shenzhen Institute of Guangdong Ocean University,Shenzhen 518120,China;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;National Research and Development Branch Center for Shellfish Processing(Zhanjiang),Zhanjiang 520488,China)

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东海洋大学深圳研究院,广东深圳518120 [3]广东省水产品加工与安全重点实验室 [4]广东普通高等学校水产品深加工重点实验室 [5]国家贝类加工技术研发分中心(湛江),广东湛江524088

出　　处：《广东海洋大学学报》2019年第6期85-92,共8页Journal of Guangdong Ocean University

基　　金：广东省应用型科技研发专项资金项目(2016B020235002);贝类产业技术体系建设专项(CARS-49);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);海洋贝类营养健康食品关键技术及产业化(GDOU2017052606)

摘　　要：【目的】探究前处理方式对酶解效果的影响,优化牡蛎短肽制备工艺。【方法】在确定高效酶种类和前处理方式的基础上,以氮回收率、短肽得率为指标对酶解时间、料液比、酶解温度、加酶量进行单因素试验,再利用响应面设计建立数学模型,以短肽得率为响应值,进行4因素3水平的响应面分析。【结果与结论】牡蛎经80℃热处理10 min后使用动物蛋白酶的酶解效果最佳。响应面结果显示,最佳酶解工艺为料液比(g/mL)1∶3.9、温度47℃、加酶量3 300 U/g、自然pH(6.5)、酶解3 h,其短肽得率为(58.53±1.20)%,比原酶解工艺提高24.8%。【Objective】To explore the effect of pretreatment on enzymatic hydrolysis and optimize the preparation of oyster oligopeptides.【Methods】Based on the screening of protease and the confirmation of the pretreatment method,the effects of hydrolysis time,solid-liquid ratio,enzymatic temperature,enzyme-to-substrate ratio on the oligopeptides yield and N recovery rate were investigated.Then mathematical models were set up by response surface methodology.With oligopeptides yield as the response values,the four-factor and three-level response surface analysis was set up.【Results and Conclusion】The results showed that animal protease was found to be more suitable for the preparation of oligopeptides from oyster with a pretreatment by heating at 80℃for 10 min.The response surface showed the optimal enzymatic hydrolysis which included hydrolysis temperature at 47℃,solid to liquid ratio of 1:3.9,enzyme addition amount of 3300 U/g protein and enzymatic hydrolysis for 3 h under natural conditions with unregulated pH(6.5).Under these conditions,the yield of oligopeptides was 58.53%±1.20%,which was 24.82%higher than that of the traditional enzymatic hydrolysis process.

关 键 词：牡蛎 短肽 可控酶解 响应面法 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]