Optimization of Polypeptides Extraction from <i>Takifugu flavidus</i> by Response Surface Methodology

QU Shuaijie; LIU Shuji; SU Yongchang; PAN Nan; LIAO Dengyuan; XU Min; WANG Qin; LIU Zhiyu

doi:10.13386/j.issn1002-0306.2019110133

Volume 42 Issue 12

Jun. 2021

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Science and Technology of Food Industry > 2021 > 42(12): 133-138. > DOI: 10.13386/j.issn1002-0306.2019110133

QU Shuaijie, LIU Shuji, SU Yongchang, et al. Optimization of Polypeptides Extraction from Takifugu flavidus by Response Surface Methodology[J]. Science and Technology of Food Industry, 2021, 42(12): 133−138. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2019110133.

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Optimization of Polypeptides Extraction from Takifugu flavidus by Response Surface Methodology

1.
School of Life Sciences, College of Xiamen University, Xiamen 361000, China
2.
Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing (Xiamen), Key Laboratory of Cultivation and High-value Utilization of Marin Organisms in Fujian Province, Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Xiamen 361013, China

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Received Date: November 13, 2019
Available Online: April 15, 2021

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Abstract

Abstract

In order to optimize the enzymatic preparation technology of peptide from the muscle Takifugu flavidus, the response surface methodology was used to study the preparation technology. Taking the degree of hydrolysis as the index, six kinds of proteases, such as acid protease, alkaline protease, trypsin, neutral protease, flavor protease, papain, was screened by the preparation ability, and flavor protease was identified as the target enzyme for the further experiments. The single factor method was used to investigate the effects of solid-liquid ratio, pH value, hydrolysis time, temperature and enzyme concentration on the preparation of polypeptides from the muscle of Takifugu flavidus. The results showed that temperature had the greatest influence on the degree of hydrolysis, enzyme concentration was the second and pH value was third. The optimum preparation conditions were as follows: Enzyme concentration was 4521.96 U/g, the temperature was 55 ℃, the pH value was 7, the solid-liquid ratio was 1:10, and enzymolysis time was 4 h. Under these conditions, the degree of hydrolysis of protein in muscle was 26.26%, while the predicted value was 26.66%, and the relative error was 1.48%, and the predicted result was basically consistent with actual measurement result. It could be seen that the response surface methodology would be reasonable and feasible to optimize the preparation process of polypeptides.
- Takifugu flavidus,
- polypeptides,
- enzymolysis,
- degree of hydrolysis,
- response surface methodology

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References (27)

References

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