文献类型：期刊文献

中文题名：酶解中国毛虾制备低分子肽的研究

英文题名：Enzymatic Hydrolysis of Acetes chinensis to Prepare Peptides with Low Molecular Weight

作者：曹文红[1];章超桦[1];秦小明[1]

机构：[1]广东海洋大学食品科技学院

年份：2006

卷号：32

期号：11

起止页码：80

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、北大核心2004、CSCD2011_2012、北大核心、CSCD

语种：中文

中文关键词：中国毛虾;酶解;水解度;低分子肽;中心组合设计

外文关键词：Acetes chinensis, enzymatic hydrolysis, degree of hydrolysis, peptides with low molecular weight, central composite design

中文摘要：以中国毛虾为原料,采用酶法制备低分子肽。利用响应面法优化了Alcalase4L酶水解中国毛虾的工艺参数:温度57.1℃、pH8.0、加酶量为46mL/kg,酶解产物的平均肽链长从0.5h的14.02逐渐降低到8h的3.96。采用凝胶层析法测定了酶解产物的分子质量分布,不同时间酶解产物的SephadexG-15凝胶色谱图中均出现3个吸收峰,前2个峰的分子质量在18722～641u和641～35u之间。从峰值变化可以判断出,随着酶解的进行,低分子肽的量逐渐增加。

外文摘要：This paper mainly discusses to prepare peptides with low molecular weight from Acetes chinensis by enzymatic hydrolysis method. Response surface methodology was employed to optimize the parameters of Alcalase 2.4L. Temperature 57.1℃, pH 8.0, enzyme/substrate 4.6mL/100g was considered the optimal condition, un- der which the mean length of peptide linkage of the hydrolysates decreased from 14.02 at 0.5 h to 3.96 at 8 h. The molecular weight distributions of the hydrolysates were determined by column gel chromatogram. Gel filtration of the hydrolysates on Sephadex G- 15 chromatogram yielded three absorbance peaks. The molecular weight distribution of peak A located between 18722 and 641, and peak B located between 641 and 35. It can be concluded that the amount of peptides with low molecular weight was increasing during the enzymatic hydrolysis.