鸡肉蛋白热处理与酶解特性的关系研究  

Effect of heating treatment on the properties of enzymatic hydrolysis of chicken protein

作　　者：赵谋明[1] 周雪松[1] 林伟锋[1] 王炜[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《农业工程学报》2006年第6期169-172,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家自然科学基金资助项目(20276022);广东省科技计划项目(2004A20302003)

摘　　要：为阐明酶解前热处理对鸡肉蛋白酶解性质的影响,采用差示扫描量热法分析鸡肉蛋白的热性质,研究热处理温度对鸡肉蛋白巯基(SH)、二硫键(S-S)含量以及碱性蛋白酶(A lca lase)、木瓜蛋白酶(Papa in)酶解过程中氨基酸、肽释放的影响。结果表明:鸡肉蛋白有4个吸热峰,对应温度为63.7℃、67.6℃、74.3℃和77.9℃;热处理温度增加,鸡肉蛋白中SH含量逐渐降低,而S-S含量逐渐增加,游离SH与S-S还原折算的SH量之和在80℃前无明显变化,80℃后下降;酶解前热处理不利于鸡肉蛋白酶解过程中游离氨基酸、小分子量肽的释放和可溶性氮的回收,但有利于大分子量肽的生成,因此可根据酶解产物的应用目的选择热处理参数。In order to analyze the effect of heating treatment on the hydrolytic properties of chicken protein, the thermal behavior of chicken protein was investigated by differential scanning calorimetry（DSC）, and the effect of heating temperature on the content of sulfhydryl （SH） groups, disulfide （S-S） bonds in chicken protein and the release of amino acids and peptides during the enzymatic hydrolysis of chicken protein by Alcalase and Papain was determined. Results show that chicken protein exhibits a thermal curve with four endothermic transitions at 63.7℃, 67.6℃, 74.3℃ and 77.9℃. Increasing of heating temperature result in a concomitant decrease in the content of SH groups and a steady increase in the content of S-S bonds, while the content of SH groups plus reduced S-S bonds remained unchang below 80℃, and decrease above 80℃. Heating treatment before hydrolysis decrease the release of amino acids and low-molecular-weight peptides, and the recovery of soluble nitrogen, but increase the release of large-molecular-weight peptides during the enzymatic hydrolysis of chicken protein. It is suggested that heat treatment parameters could be chose according to the application aim of hydrolysate.

关 键 词：鸡肉蛋白 热处理 酶解 巯基 二硫键 

分 类 号：TS201.2[轻工技术与工程—食品科学]