鲽鱼鱼皮酶解产物功能特性的研究  

Study on Functional Properties of Hydrolysate from Plaice （Pleuronectes platessa） Skin

作　　者：尤娟[1] 罗永康[1] 吕元萌 刘栋 

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,山东烟台276826

出　　处：《农产食品科技》2011年第4期16-19,共4页

摘　　要：为了更好的利用鲽鱼鱼皮，本研究将鲽鱼鱼皮经过木瓜蛋白酶和碱性蛋白酶酶解，制备具有较好功能特性和抗氧化活性的鲽鱼鱼皮蛋白多肽。结果表明，碱性蛋白酶水解鲽鱼鱼皮的程度显著高于木瓜蛋白酶对鲽鱼鱼皮的水解。酶解15min后，鲽鱼鱼皮的酶解产物在水中的溶解性得到较大的提高，均达到90％以上；两种酶解产物在pH4．0时乳化活性较好，提高到0．25以上。在5mg／mL浓度下，鲽鱼鱼皮木瓜蛋白酶酶解物的清除DPPH自由基能力较碱性蛋白酶酶解物强，鲽鱼鱼皮碱性蛋白酶酶解物具有较好的亚铁离子螯合能力。In order to utilize the plaice skin, the study was to investigate the functional properties of hydrolysate from plaice skin using the papain and Alcalase. The results indicated that the higher hydrolysis degree of plaice skin was hydrolysed by Alcalase. After 15 rain hydrolysation, the solubility of the hydrolysate was improved and reached to 90%. The emulsibility of hydrolysate was improved to 0.25 at the pH 4.0. At 5 mg/mL, the DPPH radical-scavenging activity of papain hydrolysate was higher than the Alcalase hydrolysate. But at the same concentration, the metal-chelating activity of papain hydrolysate was lower than the Alcalase hydrolysate.

关 键 词：鲽鱼鱼皮 酶解 功能特性 抗氧化 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]