蓝蛤蛋白酶解液超滤分离特性的研究  

Effects of Ultrafiltration Separation on Characteristics of Aloididae aloidi Protein Enzymatic Hydrolysates

作　　者：肖如武[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：《食品与发酵工业》2010年第5期23-27,共5页Food and Fermentation Industries

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：研究了蓝蛤蛋白酶解液在各级超滤过程中膜通量的变化及超滤前后感官、肽分子质量分布的变化,对超滤膜的选择性及分离效果进行了评价和分析。实验结果表明,各级超滤膜处理蓝蛤蛋白酶解液初始膜通量大小排序为3 ku>5 ku>10 ku,各级超滤过程中膜通量均随着操作时间的延长而呈下降趋势;用10 ku超滤膜处理后,酶解液浑浊和腥味消失,通过各级超滤,酶解液的鲜甜味得到明显提高;原酶解液中各分子质量肽段均有较广泛的分布,仅采用控制酶解工艺仍难以实现呈味肽的有效富集,通过各级超滤处理,小于3 ku肽段得到有效富集,其含量由47.26%提高到76.66%。各级超滤膜的实际截留分子质量均大于理论截留分子质量,且两者的差异随着理论截留分子质量的降低而增加。Evolution of permeation flux during the ultrafiltration process and variations in sensory characteristics, peptide molecular weight distribution of Aloididae aloidi protein enzymatic hydrolysates before and after ultrafihration treatment were evaluated in the present study. Moreover, effects of selectivity and separation of ultrafiltration were also studied. Results showed that the sequence of various membranes initial permeation flux was 3 ku 〉 5 ku 〉 10 ku, and their permeation flux decreased gradually with increasing ultrafihration time. The turbidity and fish odor of hydrolysates were disappeared after 10ku ultraflltration. With the ultrafiltration of various membranes. The Umami and sweetness of the permeation fraction were significantly increased. There was extensive distribution of peptides with various molecular weight in the hydrolysates, by using only controlled enzymatic hydrolysis hardly enrich the flavor peptides effectively. Permeation fraction comprised mainly of peptides with molecular weight below 3ku and its content was raised to 76.66% from 47.26%. The practical molecular weight cut-off （MWCO） of membrane was larger than the theoretical one, and their gaps increased gradually with decreasing weight cut-off （MWCO） of membranes.

关 键 词：蓝蛤蛋白 超滤 酶解 肽 风味 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]