活性炭法制备栉孔扇贝高F值寡肽的工艺优化

Optimization of preparation of high F-value oligo-peptide from Chlamys farreri by activated carbon method

中文关键词:  栉孔扇贝加工副产物  芳香族氨基酸  高F值寡肽  活性炭

英文关键词:by-products of Chlamys farreri processing  aromatic amino acids  high F-value oligo-peptides  activated carbon

中文摘要:

      目的 研究活性炭脱除芳香族氨基酸工艺, 优化活性炭吸附条件。方法 采用F值、支链氨基酸(branched-chain amino acids, BCAA)保留率和芳香族氨基酸(aromatic amino acids, AAA)去除率3个指标, 通过单因素和正交实验研究温度、pH、吸附时间、固液比4个因素对活性炭脱除芳香族氨基酸效果的影响。结果 最佳吸附条件为温度35 °C、pH 6、吸附时间2 h、固液比1:10, 经活性炭吸附后, 酶解液F值达到33.22, 制备出了符合高F值要求的栉孔扇贝(Chlamys farreri)加工副产物酶解液。结论 该活性炭吸附脱芳技术为栉孔扇贝加工副产物的高值化应用及栉孔扇贝的综合应用提供了新的途径。

英文摘要:

      Objective To study the process of removing aromatic amino acids by activated carbon, optimize the adsorption conditions of activated carbon. Methods The effects of temperature, pH, adsorption time and solid-liquid ratio on the removal of aromatic amino acids by activated carbon were studied by single factor and orthogonal experiments with three indexes of F value, branched-chain amino acids (BCAA) retention rate and (aromatic amino acids) AAA removal rate. Results The optimal adsorption conditions were as follows: Temperature 35 °C, pH 6, adsorption time 2 h, solid-liquid ratio 1:10. After absorpting by activated carbon, the F value of enzymatic hydrolysate reached 33.22, and the enzymatic hydrolysate of scallop Chlamys farreri with high F value was prepared successfully. Conclusion The activated carbon adsorption dearomatization technology provide a new way for high value application of by-products and comprehensive application of scallop Chlamys farreri.