2种蛋白酶水解牦牛血液蛋白工艺优化

Optimization of hydrolysis process of yak blood protein by 2 kinds of proteases

中文关键词:  牦牛血  碱性蛋白酶  风味蛋白酶  蛋白水解率  工艺优化

英文关键词:yak blood  alkaline protease  flavourzyme  protein hydrolysis rate  process optimization

中文摘要:

      目的 探究碱性蛋白酶和风味蛋白酶水解牦牛血液蛋白的工艺。方法 以蛋白水解率为指标, 运用单因素与正交试验获得碱性蛋白酶水解工艺, 在此基础上采用四因素三水平正交试验优化复合酶水解pH、水解温度、酶浓度、水解时间, 获得碱性蛋白酶与风味蛋白酶分步水解工艺参数。结果 复合酶水解工艺为在底物浓度为1:6 g/mL、最适pH 9.0、最适温度为55 ℃、1.00%的碱性蛋白酶(w:w)水解1 h后, 调节pH到7.0, 添加0.75%的风味蛋白酶(w:w)继续水解5 h, 可获得最高蛋白水解率为(30.77±0.18)%。结论 对研究酶水解牦牛血制备高附加值产品具有重要参考作用。

英文摘要:

      Objective To investigate the hydrolysis process of yak blood protein by alkaline protease and flavourase Methods The protein hydrolysis rate was used as the index. The optimum process for alkaline protease hydrolysis of yak blood was obtained by using single-factor and orthogonal experiments. On the basis of the four-factor and three-level orthogonal experiment, hydrolysis pH, temperature, enzyme concentration, and time were optimized to obtain the alkaline protease and flavor protease hydrolysis process step by step. Results In the complex enzymatic hydrolysis process, the substrate concentration was 1:6 g/mL, the optimum pH was 9.0, the optimum temperature was 55 ℃, 1.00% alkaline protease (w:w) was used for hydrolysis for 1 h, the pH was adjusted to 7.0, and 0.75% flavor protease(w:w) was added for 5 h, as the result, the highest proteolytic rate was (30.77±0.18)%. Conclusion It is an important reference for the study of enzymatic hydrolysis of yak blood to produce high value-added products.