鱿鱼头蛋白酶解工艺的研究

Study on the enzymatic hydrolysis technology of squid head protein

摘要: 为充分利用鱿鱼头资源,采用Flavourzyme 500MG蛋白酶酶解鱿鱼头蛋白,以水解度为指标对酶解过程进行研究,在单因素实验基础上以水解度和超氧阴离子清除率为指标进行酶解正交实验。结果表明制备水解度较高且抗氧化能力较强的鱿鱼头蛋白水解物的最佳条件为:温度43℃,时间7h,加酶量800U/g,料水比1∶3。在此条件下进行验证实验,测得水解度为43.93%,超氧阴离子清除率为52.31%。

Abstract: Squid head protein was hydrolyzed with Flavourzyme 500MG protease for its more comprehensive use. The degree of hydrolysis ( DH) were investigated to estimate the hydrolysis effect.On the basis of single factor tests, the optimal hydrolysis conditions were determined by orthogonal experiments through investigating the DH and superoxide radical scavenging capacity.The results indicated that the optimal conditions of preparing the squid head protein hydrolysates with high DH and strong antioxidant capacity were as follows: the hydrolysis temperature 43℃, hydrolysis time 7h, Flavourzyme 500MG protease dose 800U/g and ratio of material to water 1∶3. Under such conditions, the DH was 43.93% and the superoxide radical scavenging capacity of the hydrolysate was 52.31%.