【作者】 韩道财； 洪鹏志； 杨萍； 毛敏华；

【Author】 HAN Dao-cai,HONG Peng-zhi,Yang Ping,MAO Min-hua (Food Science and Technology College,Gong Dong Ocean University,Zhanjiang 524088,China)

【机构】 广东海洋大学食品科技学院；

【摘要】 探究木瓜蛋白酶酶解罗非鱼下脚料制备高F值寡肽的工艺。以α-氨基态氮及TCA可溶性蛋白含量为指标,对木瓜蛋白酶酶解工艺进行正交试验优化;对优化条件下的酶解液进行超滤,估测超滤液的F值。优化酶解工艺为:温度65℃、pH值6、加酶量1400 U/g底物、底物:水为1:1,酶解时间大于3 h;6 h酶解液的2 K以下超滤组分F值为14.91。木瓜蛋白酶酶解罗非鱼下脚料3h以上,2K以下超滤组分适宜作为进一步制备高F值寡肽的原料。更多还原

【Abstract】 The process of preparation of high F value oligopeptides by hydrolyzing Tilapia byproducts was studied.With the content ofα-amino nitrogen and soluble proteins in TCA solution as indicators,the process was optimized and hydrolysates ultra-filtered. The F value of ultra-filtrate was also assessed.The optimal process:the temperature was 65℃,the pH value 6,the quantity of enzyme 1400U/g raw material,the ratio of raw material and distilled water 1:1.The process last over 3 hours.The F value of ultra-filtrate of 6 hours hydrolysates whose molecular weight was lower than 2kDal was 14.91.The ultra-filtrate molecular weight was lower than 2kDal could be prepared through hydrolysis by papain and could be used as the semi-finished product to further produce high F value oligo-peptides.更多还原