Study on enzymatic process of bovine bone for the peptides by response surface optimization
-
摘要: 以牛骨为原料,利用蛋白酶对牛骨水解进行单因素实验,在单因素基础上,根据中心组合实验设计原理运用响应面法,以水解度和多肽得率为响应值,得到最佳酶解条件为:酶解时间3.45 h,加酶量10500 U/g,底物浓度12%,温度45℃,p H7.5,此参数下水解度(DH)为14.29%,多肽得率69.76%,接近响应面预测值。结果表明,酶水解牛骨可以有效分解骨蛋白产生短链肽类,对牛骨蛋白利用以及开发活性肽有十分重要意义,为牛骨资源的精深加工提供实验依据。Abstract: Bovine bone as the raw material,the enzymatic process for bone peptide was studied.Then on the basis of single- factor experiments,response surface analysis was adopted according to Box- Behnken center- united experimental design principle with hydrolysis degree and the rate of peptides as the responses. The optimum enzymolysis condition was obtained as follows: substrate concentration was 12%,hydrolysis p H was 7.5,enzyme concentration was 10500 U / g,hydrolysis temperature was 45 ℃,and hydrolysis time was 3.45 h,in this condition the rate of peptides and hydrolysis degree are 69.76% and 14.29%.The predicted values for optimization process conditions were in good agreement with experimental data.The results showed that enzymatic hydrolysis of bovine bone can produce peptides and provide experimental basis for the intensive processing of bone resources.
-
Keywords:
- bovine bone /
- bone peptide /
- enzymolysis /
- the rate of peptides /
- response surface methodology
-
[1] 夏秀芳.畜禽骨的综合开发利用[J].肉类工业,2007(5):22-25. [2] 任红敏,刘晓宇,陈翊平.畜禽骨的研究现状和发展前景[J].农产品加工(学刊),2008(4):34-37. [3] 农产品及加工副产物综合利用问题研究报告[J].农业工程技术(农产品加工业),2014(11):36-39. [4] 方端,马美湖,蔡朝霞.畜禽骨骼降解物与特色调味品的研究进展[J].肉类工业,2009(6):52-55. [5] 彭慧莉,张国栋.酶法水解猪骨的工艺研究[J].食品与发酵科技,2013,49(3):23-26. [6] Linder M,Fanni J,Parmentier M,et al.Protein recovery from veal bones by enzymatic hydrolysis[J].Journal of Food Science,1995,60(5):949-952.
[7] Linder M,Rozan P,Kossori RL,et al.Nutritional value of veal bone hydrolysate[J].Journal of Food Science,1997,62(1):183-189.
[8] 李娇娇,李诚,付刚,等.酶解鹅骨蛋白制备抗氧化肽的工艺优化[J].食品工业科技,2013,34(20):194-198. [9] 马振龙,李菁,刘骞,等.猪骨蛋白水解物与3种还原糖美拉德反应产物的理化特性及抗氧化活性的研究[J].食品科技,2013,38(4):31-36. [10] Ohba R,Deguchi T,Kishikawa M,et al.Physiological functions of enzymatic hydrolysates of collagen or keratin contained in livestock and fish waste[J].Food Science and Technology Research,2003,9(1):91-93.
[11] Bhaskar N,Modi V,Govindaraju K,et al.Utilization of meat industry by products:protein hydrolysate from sheep visceral mass[J].Bioresource Technology,2007,98(2):388-394.
[12] Jamdar SN,Harikumar P.A rapid autolytic-method for the preparation of protein hydrolysate from poultry viscera[J].Bioresource Technology,2008,99(15):6934-6940.
[13] Liaset B,Espe M.Nutritional composition of soluble and insoluble fractions obtained by enzymatic hydrolysis of fish-raw materials[J].Process Biochemistry,2008,43(1):42-48.
[14] Morimura S,Nagata H,Uemura Y,et al.Development of an effective process for utilization of collagen from livestock and fish waste[J].Process Biochemistry,2002,37(12):1403-1412.
[15] 郑洁捷,李素,胡爱军,等.不同分子量真鲷鱼骨多肽抗氧化活性的研究[J].食品工业科技,2014,35(2):108-111. [16] Adler-Nissen J.Limited enzymic degradation of proteins:A new approach in the industrial application of hydrolases[J].Journal of Chemical Technology and Biotechnology,1982,32(1):138-156.
[17] 董新红,赵谋明,蒋跃明.超高压技术在蛋白质食品加工中的应用[J].食品工业科技,2012,33(2):451-454. [18] Dong XB,Li X,Zhang Ch-H,et al.Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts[J].Food Chemistry,2014,157(8):339-346.
[19] 缪福俊,熊智,康柳.酶法制备驴骨多肽的工艺研究[J].安徽农业科学,2010,38(31):17720-17722,17740.
计量
- 文章访问数: 147
- HTML全文浏览量: 26
- PDF下载量: 250
下载:
