罗非鱼肉水解蛋白Alcalase酶解工艺优化

摘要

以水解度（DH）、三氯乙酸蛋白质氮溶解指数（TCA-NSI）、酸溶肽得率（YASP）为指标，通过单因素试验及响应面优化法确定碱性蛋白酶水解罗非鱼肉蛋白的最佳工艺条件。结果表明，温度、pH、加酶量、液固比等因素对DH、TCA-NSI、YASP均有影响，获得了罗非鱼肉水解蛋白制备工艺的回归模型，并通过回归模型确定的最佳工艺条件为：温度54.30℃、pH为8.77、加酶量为3702 U/g（以罗非鱼计）、液固比3.06∶1、水解时间1 h。在此条件下，DH、TCA-NSI、YASP的模型预测值为33.63%、22.10%、64.55%， DH、TCA-NSI、YASP的模型实测值为33.57%、22.09%、64.52%。预测值和实测值偏差较小，回归模型合理可靠。%　　Preparation technology of tilapia protein hydrolysates by built single factor test and response surface methodology(RSM)were defined with the index degree of dydrolysis(DH), TCA-soluble nitrogen index (TCA-NSI) and yield of acid-solubility peptide (YASP). The effect of hydrolysis temperature, pH, the quantity of Alcalase, the ratio of Liquid-to-solid on DH, TCA-NSI, YASP were studied by RSM, and Regression model was obtained by response surface analysis. Regression model indicated that the optimal condition hydrolyzed Animal Protein of Tilapia Meat by Proteinase was described in the following:hydrolysis temperature 54.30℃, pH 8.77, the quantity of Alcalase 2.4 L was 3 702 U/g, the ratio of Liquid-to-solid was 3.06∶1, hydrolysis time 1hour. under such condition, the DH (%), TCA-NSI (%) and YASP (%) reached 33.63%, 22.10%, 64.55%respectively. Experiment result showed that the DH(%), TCA-NSI(%) and YASP(%) were 33.57%, 22.09%, 64.52%, the predictive value and experimental value have small deviation , indicated that Regression model was reasonable and reliable.