酶法水解鲢鱼蛋白的研究  

RESEARCH ON THE ENZYMATIC HYDROLYSIS OF PROTEIN IN SILVER CARP

作　　者：兰时乐[1] 戴小阳[1] 胡超[1] 李立恒[1] 曹杏芝[1] 张先文[1] 

机构地区：[1]湖南农业大学生物科学技术学院,湖南长沙410128

出　　处：《食品研究与开发》2009年第7期45-48,共4页Food Research and Development

基　　金：2004年度湖南省火炬计划资助项目(2004044)

摘　　要：研究鲢鱼蛋白酶解液制备的工艺条件,采用正交试验着重探讨蛋白酶酶量、酶解时间、酶解温度、初始pH值、固液比对鲢鱼蛋白酶解效果的影响。结果表明,最佳酶解条件为:中性蛋白酶:木瓜蛋白酶=2:1(质量分数),底物浓度为固液比1:2(g/mL),酶添加量为底物浓度的1.6%,初始pH7.0,温度50℃,酶解时间5h。酶解后,水解度为68.71%,氨基氮为67.3mg/100mL,可溶性蛋白得率可达70.02%。The technology conditions of preparation for silver carp protein hydrolysate by enzyme were examined.The effects of proteinase,reaction time,temperature,initial pH and the ratio of solid / liquid were also studied in detail by orthogonal experiment.The results showed that the optimum conditions of enzymolysis were： the ratio of neutral proteinase to papain was 2：1（g/g）, substrate concentration was 1：2（solid：liquid,g/mL）, enzyme added was 1.6 %, initial pH7.0,hydrolyzed for 5 h at 50 ℃,After enzymolysis,the content of protein hydrolysis rate amounted to 68.71%,the amino nitrogen amounted to 67.3 mg/100 mL, and the recovery of protein was 70.02 %.

关 键 词：鲢鱼 酶解 氨基氮 中性蛋白酶 木瓜蛋白酶 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]