Optimization and Modeling of Enzymatic Hydrolysis Process for Antarctic Krill

Abstract

Abstract: In the present work, alcalase was identified as the most suitable enzyme for enzymatic hydrolysis of Antarctic krill among 7 commonly used enzymes based on simultaneous consideration of chloroacetic acid-nitrogen soluble index (TCA-NSI) and degree of hydrolysis (DH). In order to optimize the hydrolysis of Antarctic krill by alcalase, the effects of the hydrolysis conditions enzyme dosage, substrate concentration, pH, temperature and hydrolysis time on TCA-NSI and DH were studied by one-factor-at-a-time and orthogonal rotary composite design methods. Two regression models with TCA-NSI or DH as a function of each hydrolysis condition were established. The optimal process conditions for hydrolyzing Antarctic krill with alcalase were 50.7 ℃ hydrolysis temperature, pH 8.01, 3010 U/g alcalase dosage and 239 min hydrolysis time. Under the optimal conditions, the TCA-NSI and DH were 73.02% and 42.33%, respectively. Meanwhile, peptides with an average length of 2.36 and a molecular mass of 277.9 were obtained.

Key words: Antarctic krill, alcalase, oligopeptide, hydrolysis degree

CLC Number:

TS254.4

References

[1] 吴伟平, 谢营樑. 南极磷虾及磷虾渔业[J]. 现代渔业信息, 2010, 25(1): 10-13.
[2] 刘丽, 刘承初, 赵勇, 等. 南极磷虾的营养保健功效以及食用安全性评价[J]. 食品科学, 2010, 31(17): 443-447.
[3] 孙雷, 周德庆, 盛晓风. 南极磷虾营养评价与安全性研究[J]. 海洋水产研究，2008, 29(2)：57-64.
[4] Chen Y C, Tou J C, Jaczynski J. Amino acid and mineral composition of protein and other components and their recovery yields from whole Antarctic krill (Euphausia superba) using isoelectric solubilization /precipitation[J]. J Food Sci, 2009, 74(2): 31-39.
[5] Bridges K M, Gigliotti J C, Altman S, et al. Determination of digestibility, tissue deposition, and metabolism of omega-3 fatty acid content of krill protein concentrate in growing rats[J]. Journal of Agricultural and Food Chemistry, 2010, 58(5): 2830-2837.
[6] Kassis N, Beamer S K, Matak K E, et al. Nutritional composition of novel nutraceutical egg products developed with omega-3 rich oils[J]. LWT – Food Science and Technology, 2010, 43(8): 1204-1212.
[7] Kassis N, Drake S R, Beamer S K,et al. Development of nutraceutical egg products with omega-3-rich oils[J]. LWT – Food Science and Technology, 2010, 43(5): 777-783.
[8] Bunea R, Deutsch, L. Evaluation of the effects of Neptune krill oil on the clinical course of hyperlipidemia[J]. Alternative Medicine Review, 2004, 9(4): 420-428.
[9] Joseph C G, Matthew P D, Sarah K B, et al. Extraction and characterisation of lipids from Antarctic krill(Euphausia superba) [J]. Food Chemistry 2010, 125(3): 1028-1036.
[10] Grimble G K, Silk D B. Intravenous protein hydrolysates-time to turn the clock back[J]. Clinical Nutrition, 1990, 9(1): 39-45.
[11] 迟海, 李学英, 杨宪时, 等. 南极大磷虾0、5和20℃贮藏中的品质变化[J]. 海洋渔业, 2010, 32(4)：447-453.
[12] Kamarudlin M S, Jones D A, Vay L L, et al. Ontogenetic change in digestive enzyme activity during larval development of macrobrachium rosenbergii [J]. Aquaculture, 1994, 123: 320- 324.
[13] Owueu-Apenten R K. Food Protein Analysis[M]．New York: Marcel Dekker, Inc, 2002．
[14] Jang A, Lee M. Purification and identification of angiotensin converting enzyme inhibitory peptides from beef hydrolysates[J]. Meat Sci, 2005, 69: 653-661．
[15] 姚玉静, 崔春, 邱礼平, 等. pH-Stat法和甲醛滴定法测定大豆蛋白水解度准确性比较[J]. 食品工业科技, 2008, 29(9): 268-270.
[16] 张恒, 邬应龙. 鸡骨的酶解及酶解液的电泳分析[J]. 食品与发酵工业, 2010, 36(9): 102-105.
[17] Adler N J. Enzymic hydrolysis of food proteins[J]. Elsevier Applied Science Publishers, 1986, 12-14.
[18] 林娈, 陈丽娇. 文蛤肉复合酶分步酶解工艺的研究[J]. 食品科学, 2009, 30(9): 158-162.
[19] 张宇昊, 王强. Alcalase酶水解花生蛋白制备花生短肽的研究[J]. 农业工程学报, 2007, 23(4): 258-263.
[20] Guérard F, Dufossé L, Bráse D D, et al. Enzymatic hydrolysis of proteins from yellowfin tuna (Thunnus albacares) wastes using Alcalase[J]. Journal of Molecular catalysis B: Enzymatic, 2001, 11(4-6): 1051-1059.
[21] Yue L, Charles F S, Jianguo M,et al. Effects of Alcalase/Protease N treatments on rice starch isolation and effects on its properties[J]. Food Chemistry, 2009, 114(3): 821-828.
[22] Maríadel M Y, Justo P, Maríadel C, et al. Improvement of functional properties of chickpea proteins by hydrolysis with immobilised Alcalase[J]. Food Chemistry, 2010, 122(4,5):1212-1217.
[23] 刘志强，曾云龙，金宏. 酶法有限水解含油菜籽蛋白的机理及动力学[J]. 农业工程学报, 2004, 20(1)：203-206.
[24] Adamson N J, Reynolds E C. Characterization of casein phosphopeptides prepared using Alcalase: determination of enzyme specificity[J]. Enzyme and Microbial Technology, 1996,19:202-209.
[25] Simpson B K, Nageri G. Enzymatic hydrolysis of shrimp meat[J]. Food Chemistry, 1998, 61(1):131-138.
[26] 曹文红，章超桦，洪鹏志，等. 响应面法优化南北白对虾虾头自溶工艺的研究[J]. 中国食品学报. 2009,9(1): 158-164.
[27] 朱国萍，曹文红，章超桦，等. 凡纳滨对虾虾头自溶动力学[J]. 水产学报，2010, 34(3): 395-403.
[28] 邓乾春，陈春艳，潘雪梅，等. 白果活性蛋白的酶法水解及抗氧化活性研究[J]. 农业工程学报, 2005, 21(11)：155-159.
[29] 汪涛，曾庆祝，谢智芬. 内肽酶与端肽酶水解扇贝边蛋白质工艺的研究[J]. 大连水产学院学报，2003, 18(2)：125-129.