作　　者： ; ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《广东海洋大学学报》 2009年第4期54-57,共4页

摘　　要： 以蓝圆鲹为原料,酶解蓝圆鲹鱼肉蛋白制备小分子肽。运用响应面试验设计优化蓝圆鲹蛋白酶解的工艺条件,探讨了酶种类和添加量、液固比、酶解温度、酶解时间对多肽提取率的影响。结果表明:选用木瓜蛋白酶,添加量为0.10%,液固比2∶1,酶解温度54.4℃,酶解时间3.18 h下,多肽提取率为32.35%。 This study focused on the preparing oligopeptide from Decapterus Maruadsi protein by enzymatic hydrolysis. Response Surface Methodology （RSM） was used to gain the optimal parameter of processing and to discuss how the parameters influenced the extraction rate of polypeptide. As a results indicated that the optimal parameter of processing were as follows： the effect of hydrolysis was the best by adding papain protease（the enzyme concentration was 0.10%）, liquid-to-solid ratio 2：1（m：m）,hydrolysis temperature 54.4（℃）,hydrolysis time 3.18（h）,the extraction rate of polypeptide 32.35% by experiment and the recovery rate of protein was 98.24%.

关 键 词： 蓝圆鲹 酶解 响应面设计法 多肽提取率

领　　域： [轻工技术与工程] [轻工技术与工程]