摘要
以中国毛虾为原料,采用酶法制备低分子肽。利用响应面法优化了Alcalase4L酶水解中国毛虾的工艺参数:温度57.1℃、pH8.0、加酶量为46mL/kg,酶解产物的平均肽链长从0.5h的14.02逐渐降低到8h的3.96。采用凝胶层析法测定了酶解产物的分子质量分布,不同时间酶解产物的SephadexG-15凝胶色谱图中均出现3个吸收峰,前2个峰的分子质量在18722～641u和641～35u之间。从峰值变化可以判断出,随着酶解的进行,低分子肽的量逐渐增加。
This paper mainly discusses to prepare peptides with low molecular weight from Acetes chinensis by enzymatic hydrolysis method. Response surface methodology was employed to optimize the parameters of Alcalase 2.4L. Temperature 57.1℃, pH 8.0, enzyme/substrate 4.6mL/100g was considered the optimal condition, un- der which the mean length of peptide linkage of the hydrolysates decreased from 14.02 at 0.5 h to 3.96 at 8 h. The molecular weight distributions of the hydrolysates were determined by column gel chromatogram. Gel filtration of the hydrolysates on Sephadex G- 15 chromatogram yielded three absorbance peaks. The molecular weight distribution of peak A located between 18722 and 641, and peak B located between 641 and 35. It can be concluded that the amount of peptides with low molecular weight was increasing during the enzymatic hydrolysis.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第11期80-83,共4页
Food and Fermentation Industries
关键词
中国毛虾
酶解
水解度
低分子肽
中心组合设计
Acetes chinensis, enzymatic hydrolysis, degree of hydrolysis, peptides with low molecular weight, central composite design
