低值鱼蛋白酰化改性与其酶解特性关系的研究  

Acylation of Low-cost Fish Protein and Enzymatic Hydrolysis of its Acylate

作　　者：刘通讯[1] 李媛[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2008年第7期635-637,736,共4页Modern Food Science and Technology

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：本文选用低值鱼蛋白进行酰化改性,研究其改性程度与酶解特性(酶解物氨态氮得率,TCA可溶性肽得率及肽分子量分布)间的关系。结果表明:酰化鱼蛋白导致氨态氮得率下降,但有利于TCA可溶性氮得率的提高。最终得到60℃/30min热处理后0.3gSA/gPro改性的鱼蛋白酶解10h,TCA可溶性肽得率最高达38%。Low-cost fish protein was acylated, and then the effect of the acylation degree on the enzymatic hydrolysis of the acylated fish protein, including yield of amino acids and TCA-soluble peptide, and molecular weight distribution of peptide, was studied in this paper. Results showed that acylation significantly reduced the yield of amino acids, but improved the TCA-soluble peptides in the hydrolysates of the fish protein. For the acylation of fish protein, the best pre-incubation temperature and time and the dosage of the acylating reagent SA were 60℃, 30 min, and 0.3g/g Pro, respectively, under which the highest yield of TCA soluble peptide reached 38% after hydrolyzing the fish protein for 10 h.

关 键 词：低值鱼 酰化 酶解 

分 类 号：TS201.2[轻工技术与工程—食品科学]