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Position: Home > Articles > Optimization of Bi-enzymatic Hydrolysis of Duck Plasma Proteins for Production of Small Peptides FOOD SCIENCE 2010,31 (10) 151-154

鸭血小分子肽同步酶解工艺的优化

作  者：
刘成梅;吴孛;钟业俊;刘伟;杨水兵;尹曼
单  位：
南昌大学
关键词：
鸭血;中性蛋白酶;风味蛋白酶;酶解;响应面优化法
摘  要：
通过响应面分析,建立中性蛋白酶和风味蛋白酶同步酶解血浆蛋白的数学模型,方差和可信度分析表明该模型拟合度好(RootMSE=0.488768)。运用SAS软件分析得到最佳工艺参数为:pH7.1,反应温度50.5℃,酶解时间4.8h;在此条件下酶解所得小分子肽无异味,苦味轻,平均粒径为798.5nm,比表面为0.82634m2/g,Zeta电位为-8.63mV,吸水性为0.4388g/g,吸油性为8.323mL/g。
译  名：
Optimization of Bi-enzymatic Hydrolysis of Duck Plasma Proteins for Production of Small Peptides
作  者：
LIU Cheng-mei1,2,WU Bei1,ZHONG Ye-jun1,2,LIU Wei1,YANG Shui-bing1,YIN Man1 (1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; 2. Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China)
关键词：
duck plasma;Neutrase;Flavourzyme;enzymolysis;response surface methodology
摘  要：
Response surface analysis based on a 3-variable, 5-level quadratic orthogonal rotation combination design was employed to investigate the optimal conditions for the bi-enzymatic hydrolysis with Neutrase and Flavourzyme of duck plasma proteins for the production of small peptides. In the optimization, a mathematical model describing the degree of hydrolysis of duck plasma proteins as a function of pH and hydrolysis temperature and time was established. Variance and confidence analyses demonstrated satisfactory fitting degree of the model (Root MSE = 0.488768). The optimal values of pH and hydrolysis temperature and time were determined through data analysis using SAS software to be 7.1, 50.5 ℃ and 4.8 h. The small peptides obtained under such conditions had no unpleasant smell and exhibited a slight taste, 798.5 nm average particle size, 0.82634 m2/g specific surface area,-8.63 mV Zeta potential, 0.4388 g/g water absorption ability and 8.323 mL/g oil adsorption ability.

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