超声波辅助提取鲶鱼内脏蛋白酶的工艺研究
Ultrasonic-assisted extracting process of protease from catfish viscera
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摘要: 以鲶鱼内脏为原料,采用超声波辅助提取鲶鱼胃、肠中的蛋白酶,分别研究了Na Cl浓度、超声提取时间、超声波强度和提取温度对胃、肠蛋白酶活性的影响,并通过响应面分析法对两种鲶鱼内脏蛋白酶的提取工艺进行优化。实验结果表明,鲶鱼胃蛋白酶最佳提取工艺条件为:Na Cl溶液浓度0.3%,超声波强度90 W,提取时间30 min,提取温度为35℃,此时测得的蛋白酶活力为130 U/m L;肠蛋白酶的最佳提取工艺条件为:Na Cl溶液浓度0.25%,超声波强度100 W,提取时间40 min,提取温度为35℃,此时测得的蛋白酶活力为114 U/m L。表明在同样的料液比(1∶5)的提取条件下,所获得的单位体积的胃蛋白酶提取液的酶活性显著高于相应的肠蛋白酶提取液的酶活性。Abstract: The utilization of catfish processing by-products were studied in this paper. Crude protease from catfish stomach and intestine were extracted using ultrasonic method. The effects of various factors,including concentration of Na Cl,extraction time,ultrasonic intensity and extraction temperature on protease from catfish stomach and intestine were investigated,respectively. The optimum conditions for the extraction of catfish viscera proteases were obtained by response surface analysis. The results showed that the optimum conditions of pepsin from stomach of catfish were as follows:0.3% Na Cl solution,ultrasonic intensity 90 W,30 min of processing time and at 35 ℃. Under these optimized conditions, the measured protease activity reached130 U/m L. The optimum conditions of protease from intestine of catfish were as follows:0.25% Na Cl solution,ultrasonic intensity 100 W,40 min of processing time and at 35 ℃. Under these optimized conditions,the protease activity reached 114 U/m L. The result indicated that with the same solid to liquid extraction ratio(1∶5),protease from stomach had significantly higher enzyme activity than protease from intestine.