低值鱼蛋白磷酸化改性对酶解影响研究  

Effect of phosphorylation on the enzymatic hydrolysis of low-value fish protein

作　　者：刘通讯[1] 李媛[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广东广州510640

出　　处：《食品工业科技》2006年第3期103-105,共3页Science and Technology of Food Industry

基　　金：广东省自然科学基金资助项目(031348);广东省农业重大攻关项目(A20302);广东省科技计划项目(2004A20302003)

摘　　要：对低值鱼蛋白磷酸化改性,并进行体外酶解,研究了磷酸化鱼蛋白的酶解特性(酶解物氨态氮得率、TCA可溶性肽得率及肽分子量分布)。结果表明,磷酸化低值鱼蛋白酶解物中TCA-N得率与对照样相近,约46%,磷酸化对其酶解程度影响很小。Low-value fish was firstly phosphorylated and then hydrolyzed by enzymes. The enzymatic hydrolysis was studied based on the yield of amino acids, TCA-soluble peptide, and their molecular weight distribution of peptide, Results showed that yield of TCA-N in phosphorylated fish protein hydrolysate approached to that of the control sample and phosphatization had little effect on hydrolysis.

关 键 词：鱼蛋白 磷酸化 改性 酶解 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]