复合酶法制备鱼是鱼活性寡肽的研究  

Study on preparation of anchovy active oligopeptide by complex proteases

作　　者：毋瑾超[1] 朱碧英[1] 胡锡钢[1] 陈全震[1] 

机构地区：[1]国家海洋局第二海洋研究所,浙江杭州310012

出　　处：《东海海洋》2003年第2期43-49,共7页Donghai Marine Science

基　　金：浙江省分析测试基金资助项目(01046)

摘　　要：探讨了用复合酶法制备鱼是鱼活性寡肽及其氨基酸组成和相对分子质量分布情况。应用正交试验法研究了酶量、酶解温度、酶解时间对鱼是鱼蛋白质水解度和酶解液苦味的影响。结果表明,最佳酶解作用条件是:酶量为100u/mL;酶解温度为50℃;酶解时间为4h。此时的酶解液苦味较低,水解度可达62.81%。应用氨基酸分析仪和凝胶排阻高效液相色谱分析了该寡肽的氨基酸组成和相对分子质量的分布范围,其十肽以下的小肽占67.77%,氨基酸组成平衡,必需氨基酸含量丰富。鱼是鱼活性寡肽有望成为保健食品、医药等领域的新型高品质原料。This paper deals with the preparation of anchovy active oligopeptide by complex protease and distribution of the molecular weight as well as the amino acids component. The effects of enzyme concentration, hydrolysis temperature and hydrolysis duration of complex proteases on the hydrolysis proportion and bitterness are discussed. The result shows that the optimum conditions are enzyme concentration of 100 u/mL, hydrolysis temperature of 50℃ and hydrolysis duration of 4 hrs. Under these conditions, the bitterness is weak and the hydrolysis proportion is 6281 percent. Then the distribution of active oligopeptide's molecular weight and amino acids component are assayed by gel HPLC and amino acids analytical instrument. The results are as follows: the oligopeptide with 2~10 amino acids takes 6777 percent and it is plenty of essential amino acids. It will be a perfect material for healthy\|food and medicine industry.

关 键 词：复合酶法 鯷鱼 活性寡肽 制备方法 氨基酸 相对分子质量分布 正交试验法 酶解 蛋白质 水解度 

分 类 号：O657.7[理学—分析化学]