采用两酶复合水解猪血红蛋白(Hb)制备水解蛋白的研究  

Study on Preparation of Hemoglobin Hydrolysates with Combinative Enzymes

作　　者：于美娟 马美湖[2] 单杨 王飞翔 黄群[2] 

机构地区：[1]湖南农科院农产品加工研究所,湖南长沙410125 [2]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《食品科学》2007年第1期196-200,共5页Food Science

基　　金：国家自然科学基金项目(30270976)

摘　　要：本文研究了两种来源不同的蛋白酶,对其采用单酶和两酶复合水解猪血红蛋白的酶解效果进行比较,并探讨了各因素对其复合酶水解猪血红蛋白的影响以及水解率与氮溶性指数、总氮得率之间的关系。结果表明,其最佳水解条件为最初pH为7.5,温度为50～55℃,酶底物浓度比([E/S])为8000U/g,底物浓度为8%,水解时间为8h,其冷冻干燥产品中必需氨基酸39.48%,总氨基酸含量67mg/100g,在pH2～10范围内溶解性大于95%。Two differently-derived proteases were studied in this paper to compare the hydrolysis effects of hemoglobin with single enzyme and with combinative enzymes respectively. The effects of various factors on the enzymatic hydrolysis of hemoglobin and the possible relationship between degree of hydrolysis（DH） and the index of soluble nitrogen, and the recovery ratio of total nitrogen were also investigated. The results showed that the original pHT.5, temperature at 50-55℃, enzyme/ substrate ratio（[E/S]） 8000U/g, substrate concentration 8%, and hydrolysis time 8h are the optimum conditions for the hydrolysis. The freezing-dried product contains necessary amino acids 39.48%, and total amino acids 67mg/100g, while solubility within the range pH2- 10 is over 95%.

关 键 词：猪血红蛋白 蛋白酶 水解率 氮溶解指数 总氮得率 

分 类 号：TS201.21[轻工技术与工程—食品科学]