响应面法优化金枪鱼鱼骨肽提取工艺研究  

Optimization of Extraction Process of Tuna Fish Bone Peptide by Response Surface Method

作　　者：刘萌 朱来景 王彦丽 于海涛 柯本红 赵祥忠[1] LIU Meng;ZHU Lai-jing;WANG Yan-li;YU Hai-tao;KE Ben-hong;ZHAO Xiang-zhong(School of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China;Shandong Withinpeak Food Technology Co.,Ltd.,Weihai 264211,China;Shandong Zhonglu Oceanic(Yantai)Foods Co.,Ltd.,Yantai 264000,China)

机构地区：[1]齐鲁工业大学(山东省科学院)食品科学与工程学院,济南250353 [2]山东味正品康食品科技股份有限公司,山东威海264211 [3]山东省中鲁远洋(烟台)食品有限公司,山东烟台264000

出　　处：《中国调味品》2024年第9期138-143,共6页China Condiment

基　　金：齐鲁工业大学(山东省科学院)-威海市产学研协同创新基金(2021CXY-03)。

摘　　要：以超低温金枪鱼鱼骨为原料,利用酶法提取制备金枪鱼鱼骨肽,筛选复合蛋白酶为最佳提取用酶,在单因素试验的基础上,以加酶量、酶解温度、酶解时间为自变量,以金枪鱼鱼骨肽提取率为响应值,基于Box-Behnken中心组合原理,采用响应面法优化提取工艺,确定了最佳酶解工艺条件为复合蛋白酶添加量625 U/g、酶解时间5.5 h、酶解温度50℃,在该条件下测得金枪鱼鱼骨肽的提取率为34.58%,制备的金枪鱼鱼骨肽中低聚肽含量为91.7%,分子量≤1 kDa的低聚肽占比98.7%,金枪鱼鱼骨肽中游离氨基酸含量为10.66 g/100 g,呈味氨基酸和必需氨基酸含量相对较高,分别为26.4%和48.1%,是一种极具开发价值的海洋生物资源。Using ultra-low temperature tuna fish bone as the raw material,tuna fish bone peptide is extracted and prepared by enzymatic method,and complex protease is selected as the best enzyme for extraction.On the basis of single factor test,with enzyme addition amount,enzymatic hydrolysis temperature and enzymatic hydrolysis time as the independent variables,with the extraction rate of tuna fish bone peptide as the response value,the extraction process is optimized by response surface method based on Box-Behnken central combination principle,and the optimal enzymatic hydrolysis process conditions are determined as follows:the addition amount of complex protease is 625 U/g,the enzymatic hydrolysis time is 5.5 h and the enzymatic hydrolysis temperature is 50℃.Under these conditions,the extraction rate of tuna fish bone peptide is 34.58%,the oligopeptide content of the prepared tuna fish bone peptide is 91.7%,the oligopeptide with molecular weight≤1 kDa accounts for 98.7%,the content of free amino acids of tuna fish bone peptide is 10.66 g/100 g,and the content of flavor amino acids and essential amino acids is relatively high,which is 26.4%and 48.1%respectively.It is a kind of marine biological resource with great exploration value.

关 键 词：金枪鱼鱼骨肽 提取工艺 响应面优化试验 

分 类 号：TS201.1[轻工技术与工程—食品科学]