2种蛋白酶水解牦牛血液蛋白工艺优化  

Optimization of hydrolysis process of yak blood protein by 2 kinds of proteases

作　　者：刘元林[1] 田晓静[1,2] 黄汇惠 柏家林 丁功涛[1,2] 孙娜 马忠仁 马占龙[3] LIU Yuan-Lin;TIAN Xiao-Jing;HUANG Hui-Hui;BAI Jia-Lin;DING Gong-Tao;SUN Na;MA Zhong-Ren;MA Zhan-Long(College of Life Science and Engineering,Northwest Minzu University,Lanzhou 730124,China;China-Malaysia National Joint Laboratory of Biomedical Research Center,Northwest University for Nationalities,Lanzhou 730030,China;Linxia Junlin Muslim Meat Products Co.Ltd.,Linxia 731100,China)

机构地区：[1]西北民族大学生命科学与工程学院,兰州730124 [2]西北民族大学生物医学研究中心中国-马来西亚国家联合实验室,兰州730030 [3]临夏市俊林清真肉制品有限责任公司,临夏731100

出　　处：《食品安全质量检测学报》2021年第6期2377-2384,共8页Journal of Food Safety and Quality

基　　金：“科技助力经济2020”重点专项(SQ2020YFF0405583);中央高校基本科研项目(XBMU-BYL19116);西北民族大学中央高校基本科研业务费资助项目(31920200115、31920190022)。

摘　　要：目的探究碱性蛋白酶和风味蛋白酶水解牦牛血液蛋白的工艺。方法以蛋白水解率为指标,运用单因素与正交试验获得碱性蛋白酶水解工艺,在此基础上采用四因素三水平正交试验优化复合酶水解pH、水解温度、酶浓度、水解时间,获得碱性蛋白酶与风味蛋白酶分步水解工艺参数。结果复合酶水解工艺为在底物浓度为1:6 g/mL、最适pH 9.0、最适温度为55℃、1.00%的碱性蛋白酶(w:w)水解1 h后,调节pH到7.0,添加0.75%的风味蛋白酶(w:w)继续水解5 h,可获得最高蛋白水解率为(30.77±0.18)%。结论对研究酶水解牦牛血制备高附加值产品具有重要参考作用。Objective To investigate the hydrolysis process of yak blood protein by alkaline protease and flavourase Methods The protein hydrolysis rate was used as the index. The optimum process for alkaline protease hydrolysis of yak blood was obtained by using single-factor and orthogonal experiments. On the basis of the four-factor and three-level orthogonal experiment, hydrolysis pH, temperature, enzyme concentration, and time were optimized to obtain the alkaline protease and flavor protease hydrolysis process step by step. Results In the complex enzymatic hydrolysis process, the substrate concentration was 1:6 g/mL, the optimum pH was 9.0, the optimum temperature was 55 ℃, 1.00% alkaline protease(w:w) was used for hydrolysis for 1 h, the pH was adjusted to 7.0, and 0.75% flavor protease(w:w) was added for 5 h, as the result, the highest proteolytic rate was(30.77±0.18)%. Conclusion It is an important reference for the study of enzymatic hydrolysis of yak blood to produce high value-added products.

关 键 词：牦牛血 碱性蛋白酶 风味蛋白酶 蛋白水解率 工艺优化 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]