扇贝加工废弃物的酶解技术研究  

Enzymatic Hydrolysis of Scallop Wastes

作　　者：郑丽[1] 汪秋宽[1] 

机构地区：[1]辽宁省水产品加工及综合利用重点开放实验室,大连水产学院食品工程系,116023

出　　处：《水产科学》2006年第8期397-400,共4页Fisheries Science

摘　　要：由正交试验确定的两种酶酶解的最佳水解结果表明枯草杆菌中性蛋白酶最佳水解条件为:加酶量为3.0%,温度为60℃,pH为7.0,时间为4 h,蛋白质水解度为91.3%;木瓜蛋白酶酶解的最佳酶解条件为:加酶量为3.0%,温度为65℃,pH为7.0,时间为4 h,蛋白质水解度为85.3%。SephadexG-15葡聚糖凝胶柱层析对扇贝加工废弃物水解产物的分析结果表明两种酶酶解产物的分子量分布均集中在682 Da,这说明酶解产物是小分子蛋白肽和游离氨基酸,可深加工利用制备水解蛋白制品。The enzymatic hydrolyzing technologies of protein were studied from processed scallop disposals by proteases. The orthogonal test demonstrated that the optimal enzymatic hydrolysis for the hydrolytes for neutral protease were observed at E/S 3.0%, temperature 60 ℃, pH value 7.0, and 4 hours. The optimal enzymatic hydrolyzing conditions for papain were E/S 3.0%, temperature 65 ℃, pH value 7.0, and 4 hours. The highest degree of protein hydrolysis was 91.3% and 85.3% for neutral protease and papain, respectively. The molecular distribution of the hydrolytes analyzed by sephadex G-15 resin showed that the molecules were primarily consisted of small molecular peptides with the molecular weight of about 682 Da. These findings illustrated that the peptides in hydrolytes were mostly small molecular peptides, and can be further processed as new products of hydrolyzed protein.

关 键 词：扇贝加工废弃物 酶解 分子量分布 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程] TS254.4[轻工技术与工程—食品科学与工程]