| 注册
首页|期刊导航|食品工业科技|基于高水解度的罗非鱼下脚料产脂肽基质的酶解条件优化

基于高水解度的罗非鱼下脚料产脂肽基质的酶解条件优化

侯小琴 陈康建 张宁 孙力军 王雅玲 洪鹏志 邓旗 孙东方 廖建萌 吴金红

食品工业科技2017,Vol.38Issue(24):126-132,7.
食品工业科技2017,Vol.38Issue(24):126-132,7.DOI:10.13386/j.issn1002-0306.2017.24.025

基于高水解度的罗非鱼下脚料产脂肽基质的酶解条件优化

Optimization of enzymatic hydrolysis of the substrate of Tilapia by-products produced lipo-peptide based on high hydrolysis

侯小琴 1陈康建 2张宁 1孙力军 1王雅玲 1洪鹏志 1邓旗 1孙东方 1廖建萌 3吴金红2

作者信息

  • 1. 广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东湛江524088
  • 2. 湛江恒兴水产科技有限公司,广东湛江524000
  • 3. 湛江市食品药品检验所,广东湛江524000
  • 折叠

摘要

Abstract

On the basis of producing lipopeptide with Tilapia by-products,adopting endogenous enzyme to enzymolysis it to improve the utilization ratio of protein and increase the amount of active peptides.Using Tilapia by-products as the main fermentation substrates,and inoculating the antibacterial lipopeptide high-yield strains Bacillus natto NT-6 for solid-state fermentation for 48 h.The optimal enzymolysis conditions were achieved by the single factor test and response surface method with the degree of hydrolysis of protein as the main indicator,and other indicators in the end-product were also measured.The results showed that the optimal enzymolysis conditions were temperature 48 ℃,enzymatic time 8 h,pH7.5,and ratio of water to material 1 ∶ 1,with the highest degree of hydrolysis up to 37.56%,increased by 44.46% compared with the first stage,and enzymolysis had no significant effect on the content of lipopeptide.In the enzymolysis product,the content of crude protein was up to 32.13 g/100 g(dry weight),oligopeptide was 12.09%,and the amount of probiotic of Bacillus natto NT-6 was about 9.0 × 108 cfu/g(dry weight).In addition,the digestibility of protein in vitro,protein solubility and the content of essential amino acid increased obviously after fermentation,especially the content of free amino acid,reaching 4.21%,and all these make the quality of product improved significantly.The parameters obtained in this study can provide scientific guidance for the production of antibacterial and nutritional compound active peptides using Tilapia by-products.

关键词

罗非鱼下脚料/发酵脂肽基质/酶解/条件优化

Key words

Tilapia by-products/fermentation lipopeptide substrates/enzymolysis/conditions optimization

分类

轻工纺织

引用本文复制引用

侯小琴,陈康建,张宁,孙力军,王雅玲,洪鹏志,邓旗,孙东方,廖建萌,吴金红..基于高水解度的罗非鱼下脚料产脂肽基质的酶解条件优化[J].食品工业科技,2017,38(24):126-132,7.

基金项目

广东省科技厅公益研究与能力建设专项资金项目(2014B020204005,2014B020205006) (2014B020204005,2014B020205006)

广东省高等学校创新强校工程计划(GDOU2013050312,GDOU2013050205,GDOU 20014050203) (GDOU2013050312,GDOU2013050205,GDOU 20014050203)

广东省研究生联合培养基地培育项目(521004001). (521004001)

食品工业科技

OA北大核心CSCDCSTPCD

1002-0306

访问量0
|
下载量0
段落导航相关论文