Optimization of Enzymatic Hydrolysis Process of Polypeptides from Opniocepnalus argus var Kimnra
Opniocepnalus argus var Kimnra is a newly cultivated freshwater fish species,and the functionality of its protein peptides needs to be further explored.In order to establish the optimal hydrolysis process of preparing protein peptides from Opniocepnalus argus var Kimnra and provide references for the evaluation of their functionality,with Opniocepnalus argus var Kimnra as the raw material,on the basis of comparing the effects of different proteases(alkaline protease,trypsin,papain,neutral protease,pepsin)on the degree of hydrolysis(DH),single factor experiment and response surface method are used to optimize the enzymatic hydrolysis process of Opniocepnalus argus var Kimnra.The results show that alkaline protease has the highest degree of hydrolysis(29.5%).Using alkaline protease as the catalyst,through single factor experiment(enzymatic hydrolysis temperature,enzymatic hydrolysis time,pH and enzyme concentration)and response surface method,it is found that the degree of hydrolysis of Opniocepnalus argus var Kimnra is the highest(39.62%)when enzymatic hydrolysis temperature is 55℃,enzymatic hydrolysis time is 4.65 h,pH is 8.65 and enzyme concentration is 1.0%.Under the conditions of this enzymatic hydrolysis process,the measured degree of hydrolysis in the verification experiment is 39.87%,with the relative error of 0.63%compared to the predicted value of 39.62%.Therefore,the established enzymatic hydrolysis process of Opniocepnalus argus var Kimnra is reliable.
Opniocepnalus argus var Kimnrapolypeptidesresponse surface methodoptimizationenzymatic hydrolysis process
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