期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：7
页码：921-925
DOI：10.19026/ajfst.5.3183
出版社：MAXWELL Science Publication
摘要：The aim of this study was focused on optimization of enzymatic hydrolysis conditions for the production of iron-binding peptides from marine mackerel processing byproducts. The marine mackerel processing byproducts protein were hydrolyzed using trypsin, Protamex, Flavourzyme, Alcalase and Neutrase. Alcalase and Protamex proteolytic hydrolysates exhibited the highest iron-binding capacity; however, Alcalase proteolytic hydrolysate had higher degree of hydrolysis than that of Protamex. A four-factor-three-level composition central design experiment in response surface methodology was used to optimize the enzymatic hydrolysis conditions of Alcalase. The optimal enzymatic hydrolysis conditions were temperature of 46.0°C, time of 2.01 h, pH 8.35 and enzyme to substrate 6460 U/mL. The quadratic model predicted well about the actual measured value. The average iron-binding capacity of three verification experiment was 6.62 mg-EDTA/g-protein, which was much closed to model predicted value of 6.69 mg-EDTA/g-protein.
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