| 邓志程1，吉宏武1,2,3，曹文红1,2,3，谢少敏1.人工神经网络优化酶法制备马氏珠母贝
低聚肽的工艺研究[J].广东农业科学,2014,41(24):99-104 |
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人工神经网络优化酶法制备马氏珠母贝
低聚肽的工艺研究 |
| Optimization of hydrolysis conditions for productionof oligosaccharide from Pinctada martensii usingartificial neural networks |
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| DOI： |
| 中文关键词: 马氏珠母贝 低聚肽 模拟消化 人工神经网络 |
| 英文关键词: Pinctada martensii oligosaccharide simulated gastrointestinal tract digestion artificial neural networks |
| 基金项目:国家海洋公益性行业科研专项（01305018）；广
东省高等学校学科建设专项（013CXZDA020）；广东省海洋经
济创新发展区域示范专项（GD2012-B02-007）；广东省科技团队
项目（011A020102005） |
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| 中文摘要: |
| 以马氏珠母贝全脏器为原料，采用胃蛋白酶、胰蛋白酶以及胰凝乳蛋白酶模拟消化道酶解的方式制备
低聚肽，先通过胃蛋白酶酶解获得初产物，在此基础上利用人工神经网络对胰蛋白酶及胰凝乳蛋白酶的双酶酶解过
程进行模拟预测，对其酶解工艺进行优化。试验结果表明，通过人工神经网络预测获得小肠消化蛋白酶双酶酶解的
优化工艺条件为院复合酶添加量4 500 U/g（m 胰蛋白酶颐m 胰凝乳蛋白酶=6颐1）、料水比1颐2（W/V）、酶解时间3.5 h，在此条件下
制备的低聚肽（200~2 000 u）得率达55%以上。通过优化的工艺条件制备的低聚肽可获得较高的得率，能够为马氏珠
母贝全脏器低聚肽的开发利用奠定基础。 |
| 英文摘要: |
| In this research, Pinctada martensiiwas was used as the raw material, as its oligosaccharide was obtained by
simulating the conditions of gastrointestinal tract digestive system. After hydrolyzed with pepsin, the hydrolysis process was
optimized under the combined action of trypsin and chymotrypsin. According to the analysis of artificial neural networks,
the result demonstrated that enzyme-to-substrate level of 4 500 U/g (trypsin/chymotrypsin ratio of 61), substrate-to-liquid
ratio of 12 and reaction time of 3.5 h were the optimal conditions to generate the oligosaccharide (200-2 000 u MW).
Under these conditions, a relatively high yield of P. martensii oligosaccharide could be obtained, which would lay a
foundation for its further exploration and utilization. |
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