复合蛋白酶与风味蛋白酶分步水解鱼骨蛋白工艺的优化  

Step Hydrolysis of Protein in Hypophthalmichthys molitrik Bone by Protamex and Flavorzyme

作　　者：陈晶[1] 刘友明[1] 熊善柏[1] 石跃[1] 

机构地区：[1]华中农业大学食品科技学院/湖北省水产品加工工程技术研究中心,武汉430070

出　　处：《华中农业大学学报》2007年第5期704-708,共5页Journal of Huazhong Agricultural University

基　　金：国家科技支撑计划项目(2006BAD05A18);湖北省科技攻关计划项目(2006AA204A03)资助

摘　　要：以白鲢鱼骨蛋白为对象,在确定复合蛋白酶(protamex)适宜水解条件的基础上,采用正交试验对复合蛋白酶与风味蛋白酶(flavorzyme)分步水解白鲢鱼骨蛋白的工艺进行优化。结果表明,复合蛋白酶的适宜反应温度为50℃,适宜反应pH值为6.5,最适加酶量为3 000 U/g。采用复合蛋白酶和风味蛋白酶分步水解鱼骨蛋白可以提高水解度和氮收率,最适水解条件是在料液比1∶4(W/V),起始pH 6.5,用1 500 U/g复合蛋白酶于50℃下水解2 h后,再用1 500 U/g风味蛋白酶继续水解2 h,其水解度和氮收率分别为28.75%和79.69%,比单独用复合蛋白酶或风味蛋白酶水解时,水解度分别提高11.07%和9.81%,氮收率分别提高5.17%和13.22%。The enzymatic hydrolysis action of protein in Hypophthahnichthys molitrik bone by protamex were investigated, and step hydrolysis conditions of protein in Hypophthalmichthys molitrik bone were optimized by orthogonal experiment. The optimum reaction temperature of protamex was 50 ℃, pH value was 6.5, and dosage of proteases was 3 000 U/g. The efficiency could improved by step hydrolysis with protamex and flavorzyme. Hydrolysis degree, 28. 73%, and nitrogen recovery ratio, 79. 69% could be reached by hydrolyzing protein with 1 5OO U/g protamex at the solid-liquid ratio of 1 ： 4 （W/V）, initial pH 6.5 for 2 hours at 50 ℃, and then with 1 500 U/g flavorzyme for another 2 hours. Compared with those of hydrolyzing with protamex or flavorzyme alone, hydrolysis degree were increased by 11.07 % and 9. 81%, and nitrogen recovery ratio were increased by 5. 17% and 13. 22%, respectively.

关 键 词：鱼骨 蛋白 分步水解 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]