北极参多肽酶解工艺优化

北极参(Cucumaria frondosa)营养价值高,体壁质厚,有极高的开发成多肽产品的潜能。本文以北极参为原料,研究最优酶解工艺。基本成分测定结果显示,北极参蛋白质含量95.03%,脂肪1.76%,灰分2.47%。以酶解液中多肽得率为检测标准,通过枯草杆菌中性蛋白酶与风味蛋白酶组成复合酶进行酶解,通过单因素试验与正交试验,优化加酶量、酶解时间、温度与pH,确定最优酶解工艺;正交试验结果显示北极参的最优酶解工艺为:酶解温度为50℃、pH为8.0、料液比1:5、酶解时间为5h、加酶量为2.09%,多肽得率为15.38%;酶解产物的氨基酸组成结果表明氨基酸总量占干重约85%;通过Sephadex G-50对北极参酶解液的多肽分子量进行分析,结果显示分子量范围在1080~12052 Da。

Enzymic hydrolyzing technologies for preparation of polypeptides from Cucumaria frondosa

Cucumaria frondosa prossesses high nutritional value and quality.It has a huge potential for application in development of polypeptide products.In this study,the sea cucumber Cucumaria frondosa was used as raw material and the peptide amount produced as determining indicator to carry out the orthogonal test for optimizing enzymolytic factors by using the combined enzymes of subtilism and flavourzyme,which included the enzyme amount added,enzymolytic time,temperature and pH value based on the findings of single factor experiments.The analysis of approximate composition for the raw material showed that the protein content was 95.03%,the lipid content was 1.76% and the ash content was 2.47%.The results obtained by orthogonal test indicated that the yield of polypeptides was 15.38% at optimized enzymolytic hydrolyzing conditions as follows: the material and water ratio of 1∶5 at temperature of 50 ℃,pH value of 8.0 and the amount of enzyme added of 2.09% for hydrolyzing time of 5 h.The total amino acids were measured for 85% of the dry weight of the hydrolysate.The polypeptide molecular weight distribution of the hydrolyzing product was estimated among 1 080~12 052 Da by Sephadex G-50.