响应面法优化鳙鱼鱼肉蛋白的酶解工艺

目的]为鳙鱼及其他淡水鱼鱼肉蛋白资源的高价值利用提供指导。方法]首先比较6种不同蛋白酶水解鳙鱼鱼肉蛋白的能力,找出酶解能力最高的蛋白酶。通过响应面分析法优化酶解鳙鱼蛋白的工艺条件,探讨酶解过程中酶底物浓度比（E]/S]）、pH值和温度对酶解物水解度的影响。并分析酶解物的氨基酸组成。结果]碱性蛋白酶水解鳙鱼鱼肉蛋白的能力最强,蛋白回收率最高。其酶解鳙鱼鱼肉蛋白的最佳工艺条件为：E]/S]1.7%、pH值9.7,温度57℃。鳙鱼鱼肉蛋白在该条件下水解度理论值为25.24%。氨基酸组成分析结果表明,该工艺下所得酶解物的氨基酸组成与鳙鱼鱼肉蛋白的氨基酸组成差别不大,酶解物很好地保持了鱼肉蛋白的特定氨基酸模式。结论]优化了镛鱼鱼肉蛋白的酶解工艺。

Optimization of Enzymatic Hydrolysis Process of Meat Protein from Aristichthys nobilis by Response Surface Methodology

Objective]The objective of this paper is to study the enzymatic hydrolysis process of meat protein from Aristichthys nobilis.Method] The meat protein of Aristichthys nobilis was hydrolyzed by six different enzymes.The result showed Alcalase 2.4L has the strongest hydrolysis capacity.The protein recovery is also highest with Alcalase.Response surface methodology(RSM)was applied to optimize the hydrolysis conditions using Alcalase.Result] The optimum conditions were determined as follows:enzyme to substrate ratio1.7%,pH 9.7 and enzymatic temperature 57 ℃.Conclusion] Theory value of degree of hydrolysis(DH)obtained under this condition is 25.24%.The result of amino acid(AA)analysis showed that the composition of AA of meat protein from Aristichthys nobilis and its hydrolysates were similar,which showed the hydrolysates obtained under the optimized conditions well maintained the AA pattern of original protein.