食品工业科技2018，Vol.39Issue(5)：171-174,4.DOI:10.13386/j.issn1002-0306.2018.05.033
基于神经网络优化扇贝裙边制备α-葡萄糖苷酶抑制剂工艺
Optimization of enzymatic processing for a-Glucosidase inhibitor from scallop skirts on BP neural network
摘要
Abstract
In order to obtain the active hydrolysate with good α-glucosidase inhibition activities,scallop skirts were used as the raw material which were hydrolyzed by the selected compound protease.To simulate and predict these hydrolysis processes,a Back-Propagation neural network was established.Parameters of the enzyme quantity,the substrate concentration and the hydrolysis duration were used as inputs,and the corresponding output was inhibitory rate of α-glucosidase.The optimization of enzymatic hydrolysis process was carried out by the genetic algorithm method.Results showed that the maximum inhibitory rate of the hydrolysate could reach 95.5％ ± 2.6％ under conditions of enzyme quantity 140 U/mL,substrate concentration 2％,hydrolysis duration 4.4 h,respectively.In this study,the established model could accurately predict and monitor the enzymatic hydrolysis of scallop skirts.This study could provide basis data for further bioactivity researches and utilizations of scallop skirts.关键词
扇贝裙边/酶解/α-葡萄糖苷酶抑制剂/BP神经网络/遗传算法Key words
scallop skirts/hydrolysis/α-glycosidase inhibitor/back-propagation neural network/genetic algorithms分类
轻工纺织引用本文复制引用
李先玉,刘盟梦,延海莹,杜春影,王鹏..基于神经网络优化扇贝裙边制备α-葡萄糖苷酶抑制剂工艺[J].食品工业科技,2018,39(5):171-174,4.基金项目
青岛市民生科技计划项目(16-4-2-5-nsh) （16-4-2-5-nsh）
“十三五”海洋经济创新发展示范城市项目(2016QD001). （2016QD001）
