摘要超声波和蛋白酶可以破坏蛋白质结构，提高短肽的得率。本试验以近江牡蛎为原料，在适度水解、控制挥发性盐基氮在合理范围的前提下，以短肽含量为主要目标，首先通过研究超声波功率、时间对牡蛎自溶酶解的影响，优化超声波辅助酶解工艺，然后采用单因素试验研究碱性蛋白酶对超声波—自溶酶解液酶解效果的影响。结果显示，440 W超声波处理牡蛎10 min后自溶酶解，短肽含量为（88．75±1．16） m g／m L ，是对照组的2．12倍；水解度为（30．38±0．05）％；挥发性盐基氮为（79±2）μg／g。采用碱性蛋白酶对超声波－自溶酶解液进行进一步酶解，优化的酶解条件是：加酶量5 kU／g ，酶解温度55℃，酶解时间4 h ，此时短肽含量达到100 mg／mL以上，水解度为（35．95±0．05）％；挥发性盐基氮为（178±6）μg／g ，处在可接受范围。试验结果表明，超声波预处理后自溶，再进行外源蛋白酶酶解可显著提高酶解效率。
Abstract：Ultrasound and protease can improve yields of short peptide by destroying the structure of protein .The effect of ultrasound power and time on autolysis of Jinjiang oyster (Crassostrea rivularis) was invesigated firstly to obtain high short peptide content considering hydrolysis degree and total volatile basic nitrogen .Then single‐factor experiment was conducted to evaluate effect of alkaline hydrolysis on the ultrasound‐assisted autolysis hydrolysate .The optimum ultrasound pretreated conditions were ascertained as 400 W ,and 10 min ,with short peptide yield of up to (88 .75 ± 1 .16) mg/mL ,2 .12 times as the control group .The total volatile basic nitrogen level was reduced to (79 ± 2) μg/g with hydrolysis degree of (30.38 ± 0 .05 )% . After ultrasound‐assisted autolysis , the hydrolysis conditions with alkaline were optimized ,and the results showed that enzyme concentration of 5 kU/g ,temperature 55 ℃ ,and for 4 h led to short peptide content of above 100 mg/mL ,with hydrolysis degree of (35 .95 ± 0 .05)% and total volatile basic nitrogen of (178 ± 6) μg/g ,which was in an acceptable range .The findings indicate that using ultrasound‐assisted autolysis with exogenous hydrolysis can significantly improve efficiency of enzymolysis .
收稿日期: 2015-07-25
引用本文:
田雅清,郑华,林捷,陈植开,李淑莹,王艳芳. 近江牡蛎的超声波辅助自溶及酶解条件研究[J]. , 2015, (7): 438-443.
TIAN Yaqing,ZHENG Hua,LIN Jie,CHEN Zhikai,LI Shuying,WANG Yanfang. Optimization of Ultrasound-assisted Autolysis and Exogenous Hydrolysis in Jinjiang Oyster(Crassostrea rivularis). , 2015, (7): 438-443.
