CAJ | 학술논문

以海藻酸钠为载体,戊二醛为交联剂固定化胰蛋白酶,考察胰蛋白酶的周定化工艺,固定化酶水解乌鸡肉的工艺条件及固定化酶的稳定性.结果表明:同定化胰蛋白酶的最佳条件为:海藻酸钠浓度4%、加酶量10%、pH7.5、温度70℃,酶活力回收率为38.84%;水解乌鸡肉的最佳条件为:固液比1:3(m/V)、pH7.5、加酶量10%、温度60℃,氨基氮含量最高为2.18mg/ml,固定化酶重复使用8次,酶活力仍保持50%以上.
이해조산납위재체,무이철위교련제고정화이단백매,고찰이단백매적주정화공예,고정화매수해오계육적공예조건급고정화매적은정성.결과표명:동정화이단백매적최가조건위:해조산납농도4%、가매량10%、pH7.5、온도70℃,매활력회수솔위38.84%;수해오계육적최가조건위:고액비1:3(m/V)、pH7.5、가매량10%、온도60℃,안기담함량최고위2.18mg/ml,고정화매중복사용8차,매활력잉보지50%이상.
In order to prepare functional peptides from Mack chicken through immobilized trypsin hydrolysis, the optimal immobilization process for trypsin, stability of immobilized trypsin and hydrolysis of black chicken were investigated. The trypsin immobilization was conducted using sodium acetylide as the carrier and glutaraldehyde as the cross-linking agent. Results indicated that the optimal trypsin immobilization conduced at pH 7.5 and 70 ℃ with 4% sodium acetylide and 10% trypsin resulted in an activity recovery of 38.84%. A maximum amino nitrogen content of 2.18 mg/ml was achieved under optimized hydrolysis conditions, including material/liquid ratio 1:3, pH 7.5, temperature 60 ℃ and immobilized trypsin dose 10%. Immobilized trypsin still had above 50% activity after being used repeatedly 8 times.