马氏珍珠贝酶解液澄清工艺条件优化的研究  

Study on optimization of clarification processing conditions of Pinctada martensii hydrolysate

作　　者：李雨哲[1] 吴胜旭[1] 赵谋明[1] 崔春[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：《食品工业科技》2009年第8期195-197,201,共4页Science and Technology of Food Industry

基　　金：农业部948项目(2006-G42);粤港招标突破项目(2007A020901001)

摘　　要：以珍珠贝蛋白酶解液为研究对象,考察不同澄清剂对酶解液浑浊体系浑浊度的影响。结果表明,带正电的壳聚糖与带负电和电中性的澄清剂相比,能较好脱除酶解液体系中的浑浊物质,经测定浑浊物质的表面电位呈电负性,表明壳聚糖通过静电吸附作用与浑浊物质结合达到澄清目的。壳聚糖的澄清效果在一定范围内与壳聚糖分子量无关,随脱乙酰度增大而增强,进一步证明静电作用为壳聚糖吸附的决定作用力。经澄清处理的酶解液分子量在10000Da以上的肽段明显减少,说明壳聚糖主要与分子量在10000Da以上的肽段作用而使酶解液澄清。酶解液经壳聚糖吸附澄清处理后,Q值为744·20cal/mol,低于1300cal/mol,无苦味。The clarification effects of different clarifiers on Pinctada martensii hydrotysate were studied.The results showed that positively charged chitosan reduced enzymatic hydrolysate turbidity more effectively than clarifiers both negatively and neutrally charged.The surface potential of the turbid was negative.It indicated that the interaction between chitosan and turbid was electrostatic adsorption.No correlation was observed between adsorptive capacity and molecular weight of chitosan.The clarification effect of chitosan increased with the degree of deacetylation of chitosan.This further proved that the decisive factor for adsorption capability of clarifiers was electrostatic interaction.The peptides with molecular weight over 10000Da decreased significantly after clarification, which showed that chitosan clarified the enzymatic hydrolysate by acting on peptides with molecular weight over 10000Da.The Q value of the clarified hydrolysate with chitosan was 744.20cal/mol, lower than 1300cal/mol and without bitterness taste.

关 键 词：珍珠贝酶解液 浑浊 静电吸附 壳聚糖 

分 类 号：TS201.1[轻工技术与工程—食品科学]