不同酶水解马氏珍珠贝蛋白的特性研究  

Characteristics of Pinctada martensii Protein Hydrolysates by Different Proteases

作　　者：肖如武[1] 黄骆镰[1] 黄克[1] 崔春[1] 赵谋明[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》2009年第7期725-730,共6页Modern Food Science and Technology

基　　金：国家农业部"948"项目(2006-G42);广东省粤港招标项目(2007A020901001);广东省科技计划项目(2008A010900003);广东省科技计划项目(2007A020100001-9)

摘　　要：本研究采用Alcalase 2.4L、Protamex、Papain、PTN6.0S、Flavorzyme 500MG、Neutrase和内源酶水解马氏珍珠贝肉蛋白,探讨了各种酶的酶解特性、产物的氨基酸组成及肽相对分子质量分布规律和呈味特征的差异。结果表明,PTN6.0S酶解产物的蛋白质利用率、肽得率和水解度均较高,而内源酶均最低。各酶解产物中,谷氨酸、精氨酸和天冬氨酸的含量均较高。同一氨基酸在不同酶解产物中回收率存在较大差异,色氨酸、苏氨酸、脯氨酸和天冬氨酸在马氏珍珠贝蛋白酶解产物中主要以多肽的形式存在,各酶解产物中氨基酸的回收率和释放率较高的氨基酸与各酶的主要作用位点有很好的对应关系;各种酶均能不同程度地降解马氏珍珠贝肉蛋白和相对分子质量大于5000Da的肽断。各酶水解产物肽相对分子质量分布差异主要体现在3000以下。在各酶解产物中,Papain酶解产物风味最佳,鲜味最高,苦味和腥味最低。Pinctada martensii protein was hydrolyzed by Alcalase2.4L, Protamex, Papain, PTN6.0S, Flavorzyme500MG, Neutrase and endogenous enzymes. The hydrolysis reactions catalyzed by these enzymes were studied and the amino acids composition, molecular weight distribution and flavor evaluation of these hydrolysates were studied. Results revealed that the protein utilization, peptide yield and the degree of hydrolysis of Pinctada martensii protein by PTN6.0S and Papain were higher than those by the other enzymes, while those by endogenous enzyme were the lowest. All of the hydrolysates were rich in glutamic acid, arginine and aspartate. But different recovery of the same amino acids was found in different hydrolysates. Tryptophan, threonine, proline and aspartic acid in hydrolysates existed mainly in the form of peptides. The fractions with molecular weight of 〉5000 could be hydrolyzed by all the examined enzymes. The differences of the molecular weight distribution in the hydrolysates were mainly found in the pepfides with molecular weight less than 3000. Among the achieved hydrolysates, the hydrolysate achieved with papain had the best taste, the weakest bittemess and fishy odor.

关 键 词：马氏珍珠贝肉蛋白 酶解 氨基酸组成 相对分子质量分布 风味 

分 类 号：TS201.2[轻工技术与工程—食品科学]