【摘要】 为了研究鱿鱼碎肉通过固定化双酶水解法制备高F值寡肽的工艺,以蛋白质水解度为指标,通过单因素和正交试验确定固定化胃蛋白酶和固定化风味酶的最佳酶解条件。第1步采用固定化胃蛋白酶,其最佳酶解条件是:料水比1∶5、加酶量26.83 U/g鱿鱼碎肉、水解时间5 h、水解温度55℃;第2步采用固定化风味酶,其最佳酶解条件是:加酶量1 692 U/g鱿鱼碎肉、pH 7.0、水解温度55℃、水解时间3 h;两步酶解后的总水解度为（32.09±0.58）%,OD₂₈₀为0.238±0.001。酶解液经多级活性炭串联吸附脱除芳香族氨基酸后,支链氨基酸和芳香族氨基酸的比值（F值）大于20。鱿鱼碎肉经固定化胃蛋白酶和固定化风味蛋白酶分步水解后,活性炭串联吸附脱芳后可制备高F值寡肽。更多还原

【Abstract】 In this dissertation, the preparation of High Fischer Ratio Oligo-peptide from the hydrolysis of squid minced meat by two-step immobilized enzyme was studied. Degree of hydrolysis by protein as an indicator, explore the optimal enzymolysis conditions by immobilized pepsin and flavourzyme. The optimal conditions were based on the results of the single-factor tests and orthogonal test. The results showed that the optimum enzymolysis conditions were as follows :immobilized pepsin was selected as the first enzyme, ratio of squid minced meat to water 1 ∶ 5(g/m L), ratio of enzyme to substrate 26.83 U/g, time 5 h, temperature 55 ℃; immobilized flavourzyme was selected as the second enzyme, ratio of enzyme to substrate 1 692 U/g, pH 7.0, temperature 55 ℃, time 3h. Then the degree of hydrolysis can reach(32.09 ±0.58)%, OD280 0.238 ± 0.001. The ratio of branched chain amino acids and aromatic amino acids(Fischer Ratio) is greater than 20 after enzymatic hydrolysate being adsorbed by multistage tandem activated carbon. This study showed that High Fischer Ratio Oligo-peptide can be prepared as follows: first, squid minced meat was hydrolyzed by immobilized pepsin and flavourzyme; then these hydrolysates derived from squid minced meat were dynamically adsorbed by multistage tandem activated carbon.更多还原