超滤对马氏珍珠贝肉蛋白酶解液特性的影响  

Effects of Ultrafiltration on Characteristics of Enzymatic Hydrolysates of Pinctada martensii Protein

作　　者：赵谋明[1] 肖如武[1] 崔春[1] 章超桦[2] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东海洋大学食品科学与工程系,广东湛江524088

出　　处：《华南理工大学学报（自然科学版）》2009年第10期124-128,139,共6页Journal of South China University of Technology(Natural Science Edition)

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

摘　　要：分别采用凝胶过滤色谱法和高效液相色谱法研究了马氏珍珠贝肉蛋白酶解液超滤前后肽的相对分子质量分布以及氨基酸组成的变化，分析了超滤过程中膜通量及感官特性的变化，并对超滤膜的选择性及分离效果进行了评价．结果表明：随着超滤时间的延长，马氏珍珠贝肉蛋白酶解液膜通量不断减小；透过液的鲜味明显提高，腥味和苦味基本消失；透过液中含有相对分子质量大于截留相对分子质量（5000）的多肽，超滤膜实际有效截留相对分子质量约为7000～8000，相对分子质量小于4500的多肽在透过液中得到有效富集；超滤处理后，透过液肽态氨基酸中鲜味氨基酸占总氨基酸的比例高于原酶解液，而苦味氨基酸和疏水性氨基酸占总氨基酸的比例均低于原酶解液．The distribution of relative molecular mass （RMM） of peptides and the composition of amino acids in the enzymatic hydrolysates of Pinctada martensii protein before and after an uhrafihration treatment were investigated by means of gel filtration chromatography and high-performance liquid chromatography. Then, the variation of permea- tion flux and sensory characteristics during the ultra：filtration process were analyzed, and the selectivity and separa- tion efficiency of uhrafihration membrane were evaluated. The results show that （1） the permeation flux gradually decreases with the prolonging of ultrafihration time; （2） after the ultrafihration, the delicious flavor of permeation fraction significantly improves, and the fishy odor and the bitter taste almost disappear; （3） the permeation fraction mainly comprises peptides with the RMM of less than 4500; （4） peptides with the RMM of more than 5000 can also pass through the membrane with a relative molecular mass cut-off of 5 000; （5） the real relative molecular mass cut-off of the uhrafihration membrane is within the range of 7000 -8000 approximately; and （6） after the ultrafiltration treatment, the proportion of delicious amino acids to the total amino acids in the permeation fraction increases, while those of both bitter and hydrophobic amino acids decrease.

关 键 词：马氏珍珠贝 蛋白 超滤 酶解 肽 氨基酸 风味 

分 类 号：TQ028.32[化学工程] Q519[生物学—生物化学]