鲽鱼下脚料酶解产物的功能特性  

Functional Properties of Enzymatic Plaice By-product Hydrolysates

作　　者：李雪[1] 罗永康[1] 吕元萌 刘栋 吴蒙蒙 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]山东荣信水产食品集团股份有限公司,山东日照276826

出　　处：《肉类研究》2011年第7期5-7,共3页Meat Research

基　　金：国家自然科学基金面上基金项目(30871946)

摘　　要：为全面了解水解度对鲽鱼下脚料(鱼头、皮、骨)酶解产物功能特性(溶解性、热稳定性和乳化性)的影响,采用碱性蛋白酶在其最适条件下进行酶解,得到水解度为9.0%～23.4%的酶解产物,并对其功能特性进行分析。结果显示:相同pH值条件下当水解度大于15%时,酶解产物的溶解性随水解度的升高而增大;水解度为11.3%、17.2%、21.7%、23.4%的酶解产物经93℃、10min处理后溶解性仍可保持在90%以上;在pH4和pH7条件下,酶解产物的乳化指数均在水解度为23.4%时达到最高。鲽鱼下脚料碱性蛋白酶酶解产物的功能特性受水解度及pH值的影响。Plaice by-products （head, skin and bones） were hydrolyzed by alcalase and functional properties of resultant hydrolysates with different degrees of hydrolysis between 9.0% and 23.4% were measured. At constant pH, the solubility of plaice by-product hydrolysates increased as the degree of hydrolysis increased from 15%. After treatment at 93℃ for 10 min, the solubility of plaice by-product hydrolysates with 11.3%, 17.2%, 21.7% and 23.4% degrees of hydrolysis remained above 90%. At pH 4 and 7, the emulsifying activity index （EAI） of plaice by-product hydrolysates reached the maximum level at the degree of hydrolysis of 23.4%. These results indicate that degree of hydrolysis and pH can influence functional properties of plaice by-product hydrolysates.

关 键 词：鲽鱼 下脚料 功能特性 酶解 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]