响应面法优化菊黄东方鲀肌肉多肽制备工艺  

Optimization of Polypeptides Extraction from Takifugu flavidus by Response Surface Methodology

作　　者：屈帅杰 刘淑集[2] 苏永昌[2] 潘南[2] 廖登远[2] 许旻[2] 王勤[1] 刘智禹[2] QU Shuaijie;LIU Shuji;SU Yongchang;PAN Nan;LIAO Dengyuan;XU Min;WANG Qin;LIU Zhiyu(School of Life Sciences,College of Xiamen University,Xiamen 361000,China;Fisheries Research Institute of Fujian,National Research and Development Center for Marine Fish Processing(Xiamen),Key Laboratory of Cultivation and High-value Utilization of Marin Organisms in Fujian Province,Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources,Xiamen 361013,China)

机构地区：[1]厦门大学生命科学学院,福建厦门361000 [2]福建省水产研究所,国家海水鱼类加工技术研发分中心(厦门),福建省海洋生物增养殖与高值化利用重点实验室,福建省海洋生物资源开发利用协同创新中心,福建厦门361013

出　　处：《食品工业科技》2021年第12期133-138,共6页Science and Technology of Food Industry

基　　金：国家重点研发计划“蓝色粮仓”专项(2018YFD0901102);福建省省属公益类科研院所基本科研专项(2018R1003-2,2017HYJG08)。

摘　　要：为优化菊黄东方鲀肌肉多肽酶解法制备工艺,该实验选择响应面法对菊黄东方鲀肌肉制备工艺进行研究。该实验用酸性蛋白酶、碱性蛋白酶、胰蛋白酶、中性蛋白酶、风味蛋白酶、木瓜蛋白酶这6种蛋白酶对菊黄东方鲀肌肉进行酶解,以水解度为指标,进行蛋白酶的筛选,并选择风味蛋白酶进行后续实验。通过单因素法研究料液比、pH、酶解时间、温度、酶添加量对菊黄东方鲀肌肉多肽的制备效果的影响,并对制备工艺运用响应面法进行优化。结果表明,温度对水解度的影响最大,其次是加酶量和pH。优化出的菊黄东方鲀肌肉多肽最适制备工艺条件为:加酶量4521.96 U/g、酶解温度55℃、酶解pH7、料液比1:10、酶解时间4 h,此条件下,菊黄东方鲀肌肉中蛋白质的水解度是26.26%,而预测值为26.66%,相对误差为1.48%。可见响应面法优化菊黄东方鲀肌肉多肽制备工艺合理可行。In order to optimize the enzymatic preparation technology of peptide from the muscle Takifugu flavidus,the response surface methodology was used to study the preparation technology.Taking the degree of hydrolysis as the index,six kinds of proteases,such as acid protease,alkaline protease,trypsin,neutral protease,flavor protease,papain,was screened by the preparation ability,and flavor protease was identified as the target enzyme for the further experiments.The single factor method was used to investigate the effects of solid-liquid ratio,pH value,hydrolysis time,temperature and enzyme concentration on the preparation of polypeptides from the muscle of Takifugu flavidus.The results showed that temperature had the greatest influence on the degree of hydrolysis,enzyme concentration was the second and pH value was third.The optimum preparation conditions were as follows:Enzyme concentration was 4521.96 U/g,the temperature was 55℃,the pH value was 7,the solid-liquid ratio was 1:10,and enzymolysis time was 4 h.Under these conditions,the degree of hydrolysis of protein in muscle was 26.26%,while the predicted value was 26.66%,and the relative error was 1.48%,and the predicted result was basically consistent with actual measurement result.It could be seen that the response surface methodology would be reasonable and feasible to optimize the preparation process of polypeptides.

关 键 词：菊黄东方鲀 多肽 酶解法 水解度 响应面法 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]