碱性蛋白酶提取虾壳蛋白的条件优化
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摘要
以淡水小龙虾壳为原料,利用碱性蛋白酶对其水解提取虾壳蛋白,以蛋白质提取率作为评价指标,通过单因素试验和正交实验设计试验优化最佳水解工艺条件。实验结果表明,碱性蛋白酶的最优水解条件为:p H 7.5,温度55℃,蛋白酶加量0.3%,水解时间4h,蛋白质提取率高达62.7%。
In this paper,proteinwas extracted by alkaline protease from Qianjiang freshwater crayfish. The hydrolysis conditions were optimized by single factor and orthogonal experiment and the protein extraction rate was used as the evaluation index. The results showed that the optimal conditions for alkaline protease hydrolysis were initial reaction p H 7.5,temperature 55 ℃,enzyme concentration 0.3%,and hydrolysis time 4h,and the protein extraction rate was up to 61.9%.
In this paper,proteinwas extracted by alkaline protease from Qianjiang freshwater crayfish. The hydrolysis conditions were optimized by single factor and orthogonal experiment and the protein extraction rate was used as the evaluation index. The results showed that the optimal conditions for alkaline protease hydrolysis were initial reaction p H 7.5,temperature 55 ℃,enzyme concentration 0.3%,and hydrolysis time 4h,and the protein extraction rate was up to 61.9%.
引文
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[23]王智霖,刘建伟,罗子放,等.酶解米糠蛋白制备米糠营养液的工艺研究[J].食品与机械,2009,25(6):140-152.
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[25]Nilsang S,Lertsiri S,Suphantharika M,et al.Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases[J].Journal of Food Engineering,2005,70(4):571-578.
[26]姜震,王泽南,余顺火,等.利用龙虾加工废弃物酶法制取龙虾蛋白粉的工艺研究[J].食品科学,2008,29(10):337-340.
[2]郝涤非.小龙虾加工废弃物的综合利用[J].科学养鱼,2007.6(56):69–70.
[3]段杉,张影霞,陆婷婷,等.利用乳酸菌发酵协同自溶作用回收虾头、虾壳中的蛋白质[J].食品与发酵工业,2009,35(2):80-83.
[4]陈娜,陈可可,费建枫,等.虾加工下脚料浓缩蛋白粉制备工艺研究[J].食品研发,2014(2),35(3):35–38.
[5]陈天忠,姚歆和,文利新.虾头、虾壳资源综合利用研究进展[J].湖南饲料,2006(4):35-36.
[6]钱飞,刘海英,过世东.木瓜蛋白酶水解克氏原螯虾虾壳提取虾青素的研究[J].食品与生物技术学报,2010,29(2):237-242.
[7]高建华,苏应全.虾壳蛋白质营养价值的评价[J].食品与发酵工业,1998,24(3):29-32.
[8]王大巾,何露,祁鹏飞,等.利用菠萝蛋白酶提取对虾虾壳蛋白质和钙的工艺研究[J].浙江理工大学学报,2016(3).
[9]陈娜,陈可可,费建枫,等.虾加工下脚料浓缩蛋白粉制备工艺研究[J].食品研究与开发,2014(3):35-38.
[10]王燕,邓放明,刘焱,等.酶法提取克氏原螯虾头和虾壳的中蛋白质[J].食品科学,2013,34(12):1-5.
[11]施旭丹,罗自生,等.酶解虾壳蛋白制备ACE抑制剂的工艺优化[J].食品科学,2012,33(11):131–136.
[12]Gbogouri G A,Linder M,Fanni J,et al.Influence of hydrolysis degree on the functional properties of salmon byproducts hydrolysates[J].Journal of Food Science,2004,69(8):615-622.
[13]Sathivel S,Smiley S,Prinyawiwatkul W,et al.Functional and nutritional properties of red salmon(Oncorhynchus nerka)enzymatic hydrolysates[J].Journal of Food Science,2005,70(6):401-406.
[14]洪瑶,陈文伟,黄光荣,等.酶解虾加工副产物工艺条件的优化研究[J].中国食品添加剂,2012(5):78-82.
[15]刘锡红,赵灵希,张成杰,等.酶法从虾壳中提取甲壳素工艺优化的研究[J].食品工业科技,2013(22):209-212.
[16]Ruijing Su,Wenfeng Zhang,Enqiang Wang,et al.Optimized process for efficiently extraction protein from excess activated sludge by Alcalase hydrolysis[J].Advances of Computer Science,Environment,Ecoinformatics and Education,2011,215:89-95.
[17]Guanli Zhao,Yan Liu,Mouming Zhao,et al.Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate[J].Food Chemistry,2011,127(4):1438-1443.
[18]任丽娥,黄光荣,蒋家新,等.胰蛋白酶水解虾头壳制备钙结合肽的工艺条件优化研究[J].南方水产科技,2011,7(2):55-58.
[19]谢超,林琳,唐君.虾下脚料制备虾味香料的酶解工艺技术研究[J].肉类研究,2009(9):40-43.
[20]中华人民共和国国家标准.GB5009.5-2010.食品中蛋白质的测定,中华人民共和国卫生部,2010-03-26发布,2010-06-01实施.
[21]胡云虎,涂俊芳,郝培应,等.氢氧化钠法提取虾壳蛋白最佳条件的研究[J].生物学杂志,2008,25(5):58-60.
[22]中国生物制品标准化委员会.中国生物制品规程.北京化学工业出版社,2000,671.
[23]王智霖,刘建伟,罗子放,等.酶解米糠蛋白制备米糠营养液的工艺研究[J].食品与机械,2009,25(6):140-152.
[24]Zhang S B,Lu Q Y,Yang H,et al.Aqueous enzymatic extraction of oil and protein hydrolysates from roasted peanut seeds[J].Journal of Oil&Fat Industries,2011,88(5):727-732.
[25]Nilsang S,Lertsiri S,Suphantharika M,et al.Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases[J].Journal of Food Engineering,2005,70(4):571-578.
[26]姜震,王泽南,余顺火,等.利用龙虾加工废弃物酶法制取龙虾蛋白粉的工艺研究[J].食品科学,2008,29(10):337-340.