响应面法优化鲣鱼肽的复合酶酶解工艺及氨基酸评价

李慧凝; 张明振; 孟少珂; 刘霞; 江晓路; 王鹏; 张京良

doi:10.13386/j.issn1002-0306.2020040037

响应面法优化鲣鱼肽的复合酶酶解工艺及氨基酸评价

Optimization Process Condition using Response Surface for Bi-enzymatic of Katsuwonus pelamis Peptides and Amino Acid Evaluation

摘要

摘要: 为实现鲣鱼高值化利用，对鱼肉酶解工艺进行优化，分析鲣鱼氨基酸组成特性。以水解度为指标，在单因素实验基础上，通过Box-Behnken响应面分析法对鲣鱼酶解的加酶量、料液比、酶解温度、酶解pH及酶解时间进行优化。结果显示，最佳酶解条件为：加酶量5000 U/g、料液比1：4（V/V）、酶解温度49.17℃、酶解pH6.6、酶解时间5 h，水解度的理论最大值为23.74%，实际值为23.15%±0.22%，与响应面预测值拟合较好；鲣鱼肽必需氨基酸和鲜味氨基酸含量丰富，与FAO/WHO建议的必需氨基酸模式基本一致，具有良好的营养价值和鲜美风味，是一种极具开发潜力的优质海洋蛋白肽资源。

Abstract: In order to realize the high value utilization of Katsuwonus pelamis,the enzymatic hydrolysis process of Katsuwonus pelamis was optimized,and the amino Acid composition characteristics of Katsuwonus pelamis were analyzed. Using the degree of hydrolysis as an indicator,on the basis of single factor experiments,the amount of enzyme content,the material-liquid ratio,the hydrolysis temperature,the hydrolysis pH and the hydrolysis time were optimized by Box-Behnken center combination design and response surface methodology. The results showed that the optimal enzymatic hydrolysis conditions was enzyme addition 5000 U/g,material-liquid ratio 1:4 (V/V),hydrolysis temperature 49.17 ℃,hydrolysis pH6.6,and hydrolysis time 5 hours. The theoretical maximum value of the hydrolysis degree was 23.74%,and the actual value was 23.15%±0.22%,which was in good agreement with the response surface prediction value. The contents of the essential amino acids and the umami peptide amino acid was plentiful and basically the same as the essential amino acid pattern recommended by FAO/WHO. Therefore,Katsuwonus pelamis peptide had good nutrition and delicious flavor. It would be a high-quality marine protein peptide resource with great development potential.