【摘要】 以金枪鱼碎肉为原料,采用双酶分步水解法制备高F值寡肽。通过Box-Behnken设计,确定最佳酶解条件。酶解液经活性炭静态吸附去除芳香族氨基酸,用Sephadex G-25葡聚糖凝胶层析测定高F值寡肽的分子质量分布。试验结果表明:胃蛋白酶为第1步水解用酶,酶解的最优工艺条件为酶用量650 U/g,料水比1∶7(g/m L),温度35.9℃;风味酶为第2步水解用酶,酶解的最优工艺条件为酶用量50 700 U/g,p H 6.51,温度51℃。酶解液吸附脱芳的最优条件为p H 3.0,活性炭用量1∶20(g/m L),温度35℃,时间3 h。脱芳后的酶解液经层析得到2个高F值寡肽组分,分子质量分布在600~1 300 u,F值分别为37.52,32.08。更多还原

【Abstract】 The preparation of High Fischer Ratio Oligo-peptide from the hydrolysis of tuna meat by two-step enzymes was studied. The optimal conditions were based on response surface methodology. Hydrolysates derived from tuna meat were static adsorbed by activated carbon in order to remove liberated aromatic amino acids(AAA) and purified by a chromatography column filled with Sephadex G-25 gel. The distribution of molecular weight of the High Fisher Ratio Oligo-peptide was also determined by gel filtration chromatography(Sephadex G-25). The results showed that the optimum enzymolysis conditions selected by Design-expert 7.0 were as follows: pepsin was selected as the first enzyme, ratio of enzyme to substrate 650 U/g, ratio of tuna meat to water 1∶7(g/m L), 35.9 ℃; flavourzyme was selected as the second enzyme, ratio of enzyme to substrate 50 700 U/g, p H6.51, temperature 51 ℃. The optimal absorption condition by activated carbon was ratio of activated carbon to water 1 ∶20(g/m L), 35 ℃, 3 h. Then the Fisher values of the two high Fisher ratio oligo-peptides(removing AAA) determined on Automatic Amino Acid Analyzer were calculated to be 37.52 and 32.08.更多还原