鲜鹿茸酶降解过程的研究

研究了胰蛋白酶、Alcalase 碱性蛋白酶、木瓜蛋白酶对鲜鹿茸的降解过程,确定了优化降解工艺条件,具有一定的理论意义和实践价值。确定了Alcalase 碱性蛋白酶的降解效率最高,通过单因素实验确定了降解过程中底物浓度、酶解温度、pH值和酶解时间为影响鲜鹿茸降解率的主要因素。正交试验确定最佳的酶解条件为:底物浓度0.08 g/ml、酶解温度65 ℃、pH 9.0、酶解时间6.0 h。在此条件下,鲜鹿茸降解率高达92.6%,氨基酸产品收率达12.1%。

Study on the Process of Enzymatic Hydrolysis of Fresh Antler Velvet

The process of Trypsase, Alcalase protease and Papain hydrolysis of fresh antler velvet was investigated. Alcalase protease showed the highest degradation efficiency. it was founded that enzymatic concentration, hydrolysis temperature, pH and hydrolysis time were the main parameters which affect the degradation yield of fresh velvet antler. by single factor experiments. The optimal hydrolysis conditions were obtained by the orthogonal tests as follows: substrate concentration 0.08 g/ml, enzymatic hydrolysis temperature 65 ℃, pH 9.0 and hydrolysis time 6.0 h. Under the conditions,the degradation yield of fresh antler velvet is up to 92.6%, and the yield of the amino acids product reached to 12.1%.