双酶水解制备鳕鱼碎肉促钙吸收肽工艺的优化

Optimization of preparation technology of cod mince enzymolysis for calcium absorption-promoting peptides

中文关键词:  鳕鱼碎肉  水解  促钙吸收肽

英文关键词:cod mince  hydrolysis  calcium absorption-promoting peptides

中文摘要:

      目的 提高鳕鱼碎肉的附加值并获得高生物利用率的补钙制剂。方法 以水解度和可溶性钙结合量为评价指标, 通过单因素和响应面设计试验优化反应条件, 最终确定鳕鱼碎肉促钙吸收肽的最佳制备工艺。结果 最优水解工艺条件为pH 8.22, 温度54.7 ℃, 水解时间5.1 h, 酶用量300 U/g, 料液比1:3, 复合酶比例为(胰蛋白酶: AP-1)1:2; 在此条件下水解度为32.9%, 可溶性钙结合量为23.30 μg/mL, 产生的鳕鱼碎肉多肽具有较强的体外持钙活性。结论 本实验建立的响应面模型可用于实际酶促水解过程预测, 为鳕鱼碎肉的高值化利用和补钙制剂的开发提供依据。

英文摘要:

      Objective To increase the added value of cod mince and obtain high bioavailability of calcium supplements. Methods With the hydrolysis degree and soluble calcium content as the index, the optimal enzymatic hydrolysis conditions were studied by the single factor experiment and response surface experimental design. Finally, the optimal preparation process of calcium absorption peptide was determined. Results The optimum conditions were as follow: pH was 8.22, temperature was 54.7 ℃, hydrolysis time was 5.1 h, enzyme dosage was 300 U/g,solid-liquid ratio was 1:3, and ratio of mixed protease (trypsin:AP-1) was 1:2. Under the optimal conditions, the hydrolysis degree were 32.9%, the soluble calcium content was 23.30 mg/L. The cod mince polypeptide had the stronger activity of binding calcium. Results The response surface model established in this experiment can be used to predict the actual enzymatic hydrolysis process. It provides basis for the high-valued utilization of cod mince and the development of calcium supplement.