罗非鱼下脚料蛋白合成类蛋白反应的研究  

Studies on Plastein Reaction of Tilapia By-Priducts Protein

作　　者：周春霞 任增超 许佳琳 洪鹏志 

机构地区：[1]水产品深加工广东普通高校重点实验室,广东湛江524088

出　　处：《食品研究与开发》2011年第11期14-19,共6页Food Research and Development

基　　金：国家科技支撑计划项目(2007BAD29B09)

摘　　要：以罗非鱼下脚料为原料,采用Alcalase蛋白酶对其进行控制酶解,制备水解度为40%的罗非鱼下脚料酶解蛋白,然后添加胃蛋白酶,对其进行合成类蛋白反应的研究。结果表明:以类蛋白反应产物风味和合成类蛋白产率为指标,响应面分析法优化合成类蛋白反应的最佳工艺条件为:底物浓度31.76%,加酶量2.92%,pH 4.95,温度37℃,反应时间24 h;在此条件下,类蛋白产物风味综合评分为2.56±0.03,类蛋白产率为(8.96±0.11)%,与模型预测值(2.548,.99%)无显著差异,产物风味得到明显改善(p<0.05);SDS-尿素-PAGE和HPLC分析显示,合成类蛋白反应是体系分子量增大的过程,小分子的多肽和氨基酸发生缩合反应,生成了分子量较大的类蛋白。Hydrolyzed proteins were prepared by Alcalase from Tilapia by-products protein in this study.Degree of hydrolysis was controlled at 40 %,and plastein reaction was studied from hydrolyzed proteins by pepsin.Flavor of plastein reaction products and yield of plastein synthesis was determined under different conditions,and the optimum conditions were optimized by response surface analysis methodology.The results showed that substrate concentration of 31.76 %,quantity of added enzyme of 2.92 %,pH 4.95,temperature of 37 ℃ and synthesis period of 24 h were selected as the optimal conditions of plastein synthesis from hydrolyzed Tilapia by-products protein.In the above mentioned optimal conditions,integrated flavor score of system was 2.56±0.02,and plastein yield was（8.96±0.11） %.These were not significant different with the model prediction（2.54,8.99 %） and flavor of reaction products was improved significantly（p0.05）.The results of SDS-urea-PAGE and HPLC analysis showed that plastein reaction was a process with increasing of molecular weight,and macromolecular proteinoid with larger molecular was generated by condensation reaction of polypeptide and amino acids with small molecule weights.

关 键 词：罗非鱼下脚料蛋白 类蛋白反应 风味 响应面分析 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]