摘要
以蓝圆鲹加工副产物为原料,探究酶促水解制备抗凝血肽的工艺条件。研究结果表明,碱性蛋白酶对蓝圆鲹蛋白质的水解效果最好,经单因素试验和响应面试验优化后得到碱性蛋白酶酶促水解的最佳条件为:水解pH 7.5,水解温度44℃,碱性蛋白酶添加量9 500 U/g,水解时间4.2 h,响应面模型预测水解液的相对抗凝血活性值为100 AT-U/mL,3次验证试验表明,实际相对抗凝血活性为101 AT-U/mL,水解度为19.55%,与预测值接近。
The anticoagulant peptides fromblue scad（Decapterus maruadsi） processing by-products by enzymatic hydrolysis were investigated in this paper. The results showed that alcalase was the best choice for producing anticoagulant peptides fromblue scad processing by-products. The best hydrolysis conditions were optimized by single-factor-experiment and response surface methodology（RSM） as following： hydrolysis pH 7.5, hydrolysis temperature of 44 ℃, alcalase addition of 9 500 U/g and hydrolysis time of 4.2 h. The relative anticoagulant activity by the RSMprediction model was100 AT-U/mL, which was very close to that of three verification experiments, 101 AT-U/mL, and the degree of hydrolysis was 19.55% at the best hydrolysis conditions.
出处
《食品工程》
2017年第3期52-56,共5页
Food Engineering
基金
国家大学生创新创业训练计划项目(201610356004)
关键词
蓝圆鲹
抗凝血肽
酶促水解
加工副产物
响应面法
Decapterus maruadsi
anticoagulant peptides
enzymatic hydrolysis
processing by-products
response surface methodology
