刘淑集1，蔡云辉2，林娇芬2，王 茵1，许 旻1，潘 南1，刘智禹1
（1 福建省水产研究所，福建省海洋生物增养殖与高值化利用重点实验室，
福建省海洋生物资源开发利用协同创新中心，福建 厦门 361013；
2闽南师范大学菌物工程技术研究中心，福建 漳州 363000）

摘要：为了研究制备牡蛎（Crassostrea angulata）糖原的最佳工艺条件，通过比较分析了碱性蛋白酶、木瓜蛋白酶、胃蛋白酶、中性蛋白酶和胰蛋白酶等5种不同蛋白酶对牡蛎进行酶解提取糖原的效果，以碱性蛋白酶为最优酶制剂。在对碱性蛋白酶酶解工艺条件进行单因素实验的基础上，应用Box-Bhenken中心组合设计3因素3水平试验方案，通过响应面分析，建立数学模型优化牡蛎糖原的提取条件，以pH、酶解温度和加酶量为自变量，牡蛎糖原提取率为指标，获得碱性蛋白酶水解牡蛎提取糖原的最佳工艺条件，即加酶量4%、pH 9、水解温度50℃，此时牡蛎糖原的提取率可达（48.55±0.01）%。实验结果表明，响应面法对牡蛎糖原提取条件的优化方案合理可行，该研究为牡蛎糖原的开发利用提供了理论依据。

关键词: 牡蛎；糖原；酶解；响应面分析

Optimization of enzymatic extraction conditions of oyster glycogen by response surface methodology
LIU Shuji1, CAI Yunhui2, LIN Jiaofen2, WANG Yin1, XU Min1, PAN Nan1, LIU Zhiyu1
(1 Fisheries Research Institute of Fujian, 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, Fujian Xiamen 361013, China;
2 Engineering Technological Center of Mushroom Industry, Minnan Normal University, Zhangzhou 363000, China)

Abstract：To optimization the extraction conditions of oyster (Crassostrea angulata) glycogen, the hydrolyzed effects of 5 proteasesincluding alkaline protease, papain, neutral protease, and trypsin on oyster to extract glycogen were firstly compared. Alkaline protease was chosen to the next single factor experiment. The Box-Behnken center-united design and response surface methodology (RSM) were introduced to optimize the process conditions of oyster glycogen extraction, in which, pH value, hydrolysis temperature and enzyme dosage were independent variables, and oyster glycogen extraction rate was as an index. The results showed that the optimum process conditions were alkaline protease dosage 4%, initial pH 9, and the hydrolysis temperature 50℃. On these conditions, the oyster glycogen extraction rate reached to （48.55±0.01）%. In conclusions, the optimum project of oyster glycogen extraction by RSM was in reason and feasible which could provide a theoretical basis for the development and ultilization of oyster glycogen.

Key words: oyster; glycogen; Enzymolysis; response surface analysis