鳙鱼鱼肉蛋白的酶解工艺研究  

Study on enzymatic hydrolysis process of meat protein from Aristichthys nobilis

作　　者：袁晓晴 戴志远 叶婧 虞艳超 

机构地区：[1]浙江工商大学水产品加工研究所,杭州310035

出　　处：《食品科技》2009年第2期136-139,共4页Food Science and Technology

基　　金：浙江省公共科技条件平台建设项目(2006C17012)

摘　　要：以鳙鱼鱼肉蛋白为原料研究鳙鱼鱼肉蛋白的酶解工艺。首先比较6种不同蛋白酶水解鳙鱼鱼肉蛋白的能力,结果表明碱性蛋白酶Alcalase 2.4 L水解鳙鱼鱼肉蛋白的能力最强,蛋白回收率最高。研究不同酶底物浓度比([E]/[S])、酶解温度和酶解液pH对Alcalase酶解鳙鱼鱼肉蛋白水解度的影响。结果表明,Alcalase酶解鳙鱼鱼肉蛋白的较适条件为:[E]/[S]2%,温度55～60℃,pH 9.5。The objective of this paper is to study the enzymatic hydrolysis process of meat protein from Aristichthys nobilis. The meat protein of Aristichthys nobilis was hydrolyzed by six different enzymes. The result showed Alcalase 2.4 L has the strongest hydrolysis capacity. The protein recovery is also highest with Alcalase. The effects of different enzyme to substrate ratio（E/S）, pH and temperature on degree of hydrolysis（DH） of Alcalase hydrolysates were investigated. The results showed the superior hydrolysis conditions of meat protein of Aristichthys nobilis with Alcalase was： （E/S） 2%, enzymatic temperature 55-60 ℃ and pH9.5.

关 键 词：鳙鱼 蛋白 碱性蛋白酶ALCALASE 2.4L 酶解 

分 类 号：TS201.2[轻工技术与工程—食品科学]