木瓜蛋白酶水解鸡肉蛋白及其产物氨基酸分析研究  

Study on Chicken Protein Hydrolyzed by Papain and Amino Acid Analysis of the Resulting Hydrolysates

作　　者：赵谋明[1] 周雪松[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品科学》2005年第z1期6-9,共4页Food Science

基　　金：广东省科技计划项目(2004A20302003)

摘　　要：本文采用木瓜蛋白酶水解鸡肉蛋白研究其降解规律及酶解产物氨基酸组成。研究表明:热处理鸡肉蛋白不利于酶解;整个酶解过程中,可溶性氮、氨态氮含量呈增加趋势,但4h后增势变缓,而肽含量在水解8h达到最大值;肽分子量分布图显示大部分不溶性蛋白和分子量大于10000Da肽段在酶解4h后已经变为可溶性多肽和氨基酸,分子量在5000～10000Da间肽段酶解24h后仍大量存在,分子量在3000～5000Da间以及小于3000Da的肽占总肽量比值在整个酶解过程中呈增加趋势。与原料蛋白氨基酸组成比较表明采用木瓜蛋白酶水解鸡肉蛋白能显著提高其营养价值。Chicken protein was hydrolyzed by papain to explore the degrading pattern and the amino acid composition of theresulting hydrolysate. The results showed that heat processing was disadvantageous to enzymatic hydrolysis of chicken protein.Content of soluble nitrogen and amino nitrogen kept on increasing during hydrolysis, but increased slowly after 4h’shydrolysis. Peptide content reached a maximum after 8h’s hydrolysis. Distribution profiles of peptide molecular weight(MW) exhibited that a majority of unsoluble protein and peptides with MW over 10000Da were degraded into soluble peptidesand amino acids after 4h’s hydrolysis, peptides with MW between 5000Da and 10000Da kept in a great measure after 24h’shydrolysis, and the ratio of peptides with MW between 3000Da and 5000Da, under 3000Da to total peptide content remaineda steady increase. Comparison of amino acid composition in chicken protein hydrolysate and original chicken protein suggestedthat chicken protein hydrolyzed by papain improved the nutritional value of chicken protein greatly.

关 键 词：鸡肉蛋白 热变性 酶解 肽分子量分布 氨基酸分析 

分 类 号：TS201.21[轻工技术与工程—食品科学]