中性蛋白酶和酸性蛋白酶水解鲢鱼蛋白的研究  

Studies on hydrolyzing protein of silver carp with neutral protease and acid protease

作　　者：张其标[1,2] 胡阳[1,2] 倪辉[1,2] 

机构地区：[1]集美大学生物工程学院,厦门361021 [2]厦门市食品工程中心,厦门361021

出　　处：《食品科技》2009年第2期140-143,共4页Food Science and Technology

基　　金：福建省属高校项目(2006F5063)

摘　　要：对比研究原料前处理、酶解温度、底物浓度、酶解时间、产物浓度等因素对中性蛋白酶和酸性蛋白酶水解鲢鱼蛋白的影响,并探讨用这两种酶分阶段水解鲢鱼蛋白的工艺。实验结果表明,鲢鱼蛋白质经过加热变性后能提高酶解效率;用中性蛋白酶水解鲢鱼蛋白的适宜pH为7、温度为40℃、水解时间为25 min、蛋白质浓度为6%,当反应体系中氨基酸的生成量达到1.10mg/mL时就会抑制酶解反应;用酸性蛋白酶水解鲢鱼蛋白质的适宜pH值为3、温度为40℃、水解时间为30 min、蛋白质浓度为6%,当反应体系中氨基酸的生成量为0.84 mg/L时,就会对抑制酶解反应;用两种蛋白酶分阶段水解鲢鱼蛋白质所产生的氨基酸与只用中性蛋白酶水解所产生的氨基酸浓度相当。In order to investigate basic properties of protein hydrolysis process of silver carp by neutral protease and acid protease, factors such as heat treatment, hydrolysis time, concentration of substrate, ammo acid content, hydrolyzing temperature, which have been generally reported to have important effect on enzymatic hydrolysis were studied. In addition, process of enzymaticaly hydrolyzing silver carp protein with the two proteases in two steps was investigated. As shown by the results, a preheat treat.ment for denature the fish protein allows for better hydrolysis; the optimum condition for enzymatic hydrolyzing silver carp protein with neutral protease is： hydrolysis temperature 40 ℃, pH7.0, protein concentration 6%, hydrolysis time 25 minutes, keeping the ammo acid concentration no more than 1.10 mg/mL. The optimum condition for enzymatic hydrolyzing silver carp protein with acid protease is： temperature 40 ℃, pH3.0, and protein concentration 6%, hydrolysis time 30 minutes and keeping the amino nitrogen concentration no more than 0.85 mg/mL. When the process of enzymatic hydrolysis protein of silver carp with two enzymes in two steps was adopted, the concentration of amino acid in hydrolysate was no more than that of hydrolyzing this fish protein with neutral protease.

关 键 词：中性蛋白酶 酸性蛋白酶 水解 鲢鱼蛋白 

分 类 号：TS201.2[轻工技术与工程—食品科学]