海参内脏酶解制备海参肽工艺

以蛋白水解度和酶解液中海参肽相对分子质量的分布作为指标,考察不同蛋白酶的酶解效果,筛选水解海参内脏的最适合蛋白酶,并通过单因素实验和正交实验优化酶解工艺.实验结果表明:胰蛋白酶的水解效果最佳,可用于水解海参内脏制备海参肽;在底物质量分数为1.0%,加酶量为0.375 1 mkat·g^-1,pH值为8.0,酶解温度为37 ℃,水解时间为5 h的最优酶解条件下,海参内脏的水解度可达到48.90%,酶解液中的多肽(2 000~5 000 u)质量分数为52.68%,寡肽(含氨基酸)(≤2 000 u)质量分数为47.25%.

Study on Preparation of Sea Cucumber Peptides by Enzymatic Hydrolysis of Sea Cucumber Viscera

The degree of hydrolysis and molecular weight distribution of peptides were employed as indicators to investigate the enzymatic hydrolysis effects of different proteases and screen out the suitable protease for the hydrolysation of sea cucumber viscera. Single factor and orthogonal experiments were used to optimize the hydrolysis process. The results showed that trypsin had the best hydrolysis efficacy and could be used for the preparation of sea cucumber peptides from sea cucumber viscera. The optimum hydrolysis conditions were as follows: percentage of substrate quality 1.0%, enzyme dosage 0.375 1 mkat·g^-1, pH=8.0, temperature 37 ℃, and enzymolysis time 5 h. The degree of hydrolysis was 48.90% under the optimum hydrolysis conditions. The content of polypeptides(2 000-5 000 u)and oligopeptides(containing amino acid)(≤2 000 u)in the hydrolysate were 52.68% and 47.25% respectively.