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从综合利用海参各种营养成分的角度出发,研究了利用酶解法制备海参多肽的同时分离纯化海参多糖的工艺。通过正交实验得出利用A.S1398精制中性蛋白酶综合提取海参多肽和多糖的最优酶解条件:加水量为鲜海参质量的6倍、加酶量1.0%、温度30℃、水解时间6h。在该条件下多肽得率为12.0%,多糖得率为2.68%,水解度为30.35%。
From the perspective of comprehensive utilization of various nutrient components of sea cucumber, the technology of separating and purifying polysaccharide from sea cucumber while preparing sea cucumber polypeptide by enzymolysis was studied. Through orthogonal experiment, the optimal enzymatic hydrolysis conditions for the extraction of sea cucumber polypeptide and polysaccharides by A.S1398 purified neutral protease were as follows: the amount of water added was 6 times the mass of fresh sea cucumber, the amount of enzyme was 1.0%, the temperature was 30 ℃, the hydrolysis time was 6h . Under this condition, the yield of polypeptide was 12.0%, the yield of polysaccharide was 2.68% and the degree of hydrolysis was 30.35%.