CAJ | 학술논문

为优化鳙鱼活性多肽酶法制备工艺,分析了鳙鱼肉糜预处理温度和酶解温度对水解度的影响,确定了最佳的预处理条件为85℃水浴中加热预处理20 min,酶解温度设为55~75℃.经均匀设计实验优选和最优条件验证实验证实,以氮溶指数为指标的最优酶解条件为:酶解时间8.0 h,固液比1∶4.25,蛋白酶A用量3‰,酶解温度75℃,产物氮溶指数达80.54%;以多肽得率为指标的最优酶解条件为:酶解时间8.0 h,固液比1∶2,蛋白酶A用量3‰,酶解温度75℃,产物多肽得率达11.92%;以产物总抗氧化指数为指标的最优酶解条件为:酶解时间1.0 h,固液比1∶6,蛋白酶A用量3‰,酶解温度55℃,所得产物总抗氧化指数达87.42‰.
위우화용어활성다태매법제비공예,분석료용어육미예처리온도화매해온도대수해도적영향,학정료최가적예처리조건위85℃수욕중가열예처리20 min,매해온도설위55~75℃.경균균설계실험우선화최우조건험증실험증실,이담용지수위지표적최우매해조건위:매해시간8.0 h,고액비1∶4.25,단백매A용량3‰,매해온도75℃,산물담용지수체80.54%;이다태득솔위지표적최우매해조건위:매해시간8.0 h,고액비1∶2,단백매A용량3‰,매해온도75℃,산물다태득솔체11.92%;이산물총항양화지수위지표적최우매해조건위:매해시간1.0 h,고액비1∶6,단백매A용량3‰,매해온도55℃,소득산물총항양화지수체87.42‰.
@@@@For optimizating the enzymatic extraction of active polypeptide from Hypophthalmichthys nobilis,we investigated the effects of minced meat pretreatment temperature and enzymatic temperature on the degree of hydrolysis,and determined that the optimal pretreatment conditions was in a water bath of 85℃to heat pretreatment 20 min. Through uniform design and verification experiment,we confirmed that the optimal enzymatic hydrolysis conditions by using optimal conditionsuse nitrogen solubility index as an indicator were enzymatic hydrolysis time 8.0 h,the solid-liquid ratio 1∶4.25,dosage of protease A 3‰,hydrolysis temperature 75℃,then nitrogen solubility index of the product reached 80.54%. The optimal hydrolysis conditions of using polypeptide yield as indicators were enzymatic hydrolysis time 8.0 h,solid-liquid ratio of 1∶2,dosage of protease A 3‰,the temperature of enzymatic hydrolysis 75℃,then the polypeptide yield of product reached 11.92%. The optimal enzymatic hydrolysis conditions of using the total antioxidant index of the product as indicators were the enzymatic time 1.0 h,solid-liquid ratio 1∶6,dosage of protease A 3‰,hydrolysis temperature 55 ℃,and then the total antioxidant index of the resulting product reached 87.42‰.