Pancreatin酶解马氏珍珠贝肉蛋白过程中产物性质研究  

Study on Hydrolysate Properties of Pinctada martensii Protein Hydrolyzed by Pancreatin

作　　者：肖如武[1] 崔春[1] 陈文芬[1] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院

出　　处：《食品与发酵工业》2008年第7期41-46,共6页Food and Fermentation Industries

基　　金：国家农业部"948"项目(No.2006-G42)

摘　　要：研究了Pancreatin酶解马氏珍珠贝内蛋白过程中氨基酸、可溶性氮、肽的释放规律以及产物的风味评价。游离氨基酸和可溶性氮含量在酶解过程中逐渐增加,但不同氨基酸以及同一氨基酸在不同水解时间段释放速率均不一致,控制酶解马氏珍珠贝内蛋白可提高其营养价值。水解24h后产物中分子质量大于10 000 u的肽段几乎完全被降解;水解6 h后,Pancreatin降解分子质量10 000 u以下肽的能力较弱。酶解产物鲜味随酶解时间延长不断增强,苦味在开始酶解6 h内不断增加,随后下降。Pinctada martensii protein was hydrolyzed by Pancreatin to explore the release of amino acids, soluble nitrogen and peptides, to evaluate the flavor of the resulting hydrolysates. Content of amino acids and soluble nitrogen increased gradually during hydrolysis, but even the same amino acids during various hydrolysis time period were set free at various rates. Controlled hydrolysis of Pinctada martensii protein could improve its nutritional value. Peptides with molecular weight （MW） over 10 000 u were nearly completely degraded after 24h′ hydrolysis, but peptides with MW under 10 000 u were hardly degraded after 6h′ hydrolysis. Umami kept increasing during hydrolysis, while bitterness increased in the initial 6 h and decreased thereafter.

关 键 词：马氏珍珠贝肉蛋白 酶解 肽 氨基酸 风味 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]