高F值牡蛎寡肽酶解条件优化  

Optimization of Technological Conditions for High F Value Oyster Oligopeptides

作　　者：刘雄飞 张铁涛 武天明 LIU Xiongfei;ZHANG Tietao;WU Tianming(Hainan Tropical Marine College,Institute of Food Science and Engineering,Sanya 572022)

机构地区：[1]海南热带海洋学院食品科学与工程学院,三亚572022

出　　处：《食品工业》2022年第7期14-17,共4页The Food Industry

基　　金：海南省自然科学基金高层次人才项目“牡蛎源Plastein反应修饰物抑制凝血酶活性机理研究”(321RC588)。

摘　　要：以BCAA保留率和AAA去除率为评价指标,采用单因素试验优化温度、时间、固液比等因素制备高F值牡蛎寡肽的影响。在单因素基础上,三因素三水平的正交试验,获取高F值牡蛎寡肽的酶解条件。结果表明:单因素试验获较佳固液比1︰30 (g/mL)、pH 2.0、吸附温度25℃、吸附时间4 h;正交试验获得的较佳因素为固液比1︰10 (g/m L)、p H 3.0、吸附温度25℃、吸附时间5 h,其中固液比为主要影响因素,活性炭1的吸附效果最好。Using BCAA retention rate and removal rate of AAA as evaluation index, through the single factor experiment, the factors such as temperature, time, solid-liquid ratio, the influence of the preparation of high F value oligopeptide oysters were optimized. On the basis of single factor, through three factors and three levels orthogonal experiment, high F value oligopeptide oysters enzymolysis condition was obtained. The results showed that the better solid-liquid ratio was 1︰30(g/mL), pH was 2.0, adsorption temperature was 25 ℃, and adsorption time was 4 h. The better factors obtained by orthogonal optimization experiment were solid-liquid ratio 1︰10(g/mL), pH 3.0, adsorption temperature 25 ℃ and adsorption time 5 h. The influencing factors was solid-liquid ratio, and the adsorption effect of activated carbon 1 was the best.

关 键 词：牡蛎寡肽 优化 高F值 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]