采用OD220/OD280、支链氨基酸保留率和芳香族氨基酸去除率3个指标,从5种活性炭中筛选脱除栉孔扇贝酶解液中芳香族氨基酸效果最优的材料。通过单因素和正交实验研究温度、pH、吸附时间、固液比对筛选得到的活性炭吸附效果的影响,并优化活性炭吸附工艺条件,制备出符合高F值要求的栉孔扇贝酶解液。结果表明,200目粉末活性炭A吸附效果最好,最佳吸附条件为温度35 ℃、pH 6、吸附时间2 h、固液比1:15 (g:mL);经活性炭吸附后,酶解液中的支链氨基酸保留率达到73.869%,芳香族氨基酸脱除率达到93.120%,酶解液F值达到34.73。该活性炭吸附脱芳技术可以用于制备栉孔扇贝高F值寡肽溶液。
The materials with the best removing effect of aromatic amino acids from the enzymolysis solution of scallop (Chlamys farreri)were selected from five kinds of activated carbon using OD220/OD280,branched-chain amino acid retention rate and aromatic amino acid removal rate as indexes.Through single factor and orthogonal experiments,the effects of temperature,pH,adsorption time,solid-liquid ratio on the adsorption effect were studied,and the activated carbon adsorption process conditions were optimized to prepare the enzymolysis solution of scallop with high F value.The results showed that the adsorption effect of 200 mesh powdered activated carbon A was the best.The optimal adsorption conditions were 35 ℃,pH 6,adsorption time 2 h and solid-liquid ratio 1:15(g:mL).After adsorption by activated carbon,the retention rate of branched amino acids in enzymatic hydrolysate reached 73.869%,the removal rate of aromatic amino acids reached 93.120%,and the Fischer ratio of enzymatic hydrolysate reached 34.73.The activated carbon adsorption and desorption aromatic amino technology can be used to prepare high Fischer ratio oligopeptide solution of scallop.
[1] CAPOCACCIA L,FISCHER J E,ROSSI-FANELLI F.Hepatic Encephalopathy in Chronic Liver Failure[M].New York &London:Plenum Press,1984:398.
[2] MIYAZAKI,MATSVZAKI Y,KARVBEM,et al.Amino acid ratios in plasma and tissues in a rat model of liver cirrhosis before and after exercise[J].Hepatology research,2003,27(3):230-237.
[3] PEDROCHE J,YUST M D,LQARI H,et al.Production and characterization of casein hydrolysates with a high amino acid Fischer's ratio using immobilized proteases[J].International Dairy Journal,2004,14(6):527-533.
[4] ZHENG H N,ZHANG C H,CAO W H,et al.Preparation and characterisation of the pearl oyster (Pinctada Martensii) meat protein hydrolysates with a high Fischer ratio[J].International Journal of Food Science and Technology,2009,44(6):1 183-1 191.
[5] 韦荣编,黄程,罗红宇,等.食物源蛋白高F值寡肽的制备及应用研究进展[J].食品科学,2014,35(15):289-294.
[6] 丁冬各.带鱼抗氧化肽和高F值寡肽制备工艺研究[D].舟山:浙江海洋大学,2016.
[7] 黄程.固定化酶法制备鱿鱼高F值寡肽的研究[D].舟山:浙江海洋大学,2015.
[8] LAN C,ZHAO Y Q,LI X R,et al.High Fischer ratio oligopeptides determination from Antartic krill:Preparation,peptides profiles,and in vitro antioxidant activity[J].Food Biochemistry,2019,43(5):e12 827.
[9] MOURE F,HOYO P D,RENDUELES M,et al.Demineralization by ion exchange of slaughterhouse porcine blood plasma[J].Journal of Food Process Engineering,2009,6(31):517-532.
[10] CERMAKOVA L,KOPECKA I,PIVOKONSKY M,et al.Removal of cyanobacterial amino acids in water treatment by activated carbon adsorption[J].Separation and Purification Technology,2017,173:330-338.
[11] 祁文翰,楼康薇,罗红宇.高F值寡肽液中芳香族氨基酸的脱除工艺优化[J].浙江海洋学院学报(自然科学版),2017,36(2):122-129.
[12] 周敏华,章超桦,曾少葵,等.酶解牡蛎肉制备高F值寡肽的研究[J].现代食品科技,2009,25(7):751-755.
[13] 陶静,丁冬各,陈荫,等.带鱼高F值寡肽的制备工艺及活性[J].水产学报,2018,42(10):1 648-1 660.
[14] 杜帅,宋茹,罗红宇.水解金枪鱼碎肉制备高F值寡肽[J].中国食品学报,2014,14(10):124-133.
[15] 王梅,谷文英,沈蓓英.活性炭色谱法分离制备高F值寡肽混合物[J].无锡轻工业大学学报,1998,17(4):41-45.
[16] 欧阳平凯,胡永红.生物分离原理及技术[M].北京:化学工业出版社,1999:283-317.
[17] 刘静波,赵法利,刘瑜,等.外切蛋白酶作用蛋清蛋白制备高F值寡肽的外切效果研究[J].食品科学,2006,27(11):192-194.
