鲢鱼蛋白酶法水解产物的功能性质  

Functional Properties of Enzymatically Modified Silver Carp Protein

作　　者：陈志军[1] 李向红[1] 刘永乐[1] 俞健[1] 王发祥[1] 王建辉[1] 

机构地区：[1]长沙理工大学化学与生物工程学院,湖南长沙410014

出　　处：《食品科学》2012年第5期62-65,共4页Food Science

基　　金：湖南省科技重大专项(2010FJ1007)

摘　　要：采用复合蛋白酶对酸法提取的鲢鱼蛋白进行水解改性。以水解鲢鱼蛋白为原料,与未酶解的鲢鱼蛋白作对照,考察其溶解性、起泡性、乳化性、持水性油性及流变学特性。结果表明:经酶解后的鲢鱼蛋白在pH2～10的范围内溶解度均在90%以上,较未酶解蛋白有明显的改善;起泡性增加不明显,仅为1.85%,泡沫稳定性延长了60min;乳化性是未酶解蛋白的8倍,乳化稳定性增加;持水、持油性降低,黏度减小。该酶法水解对鲢鱼蛋白质的部分功能性质有一定的改善效果。Functional properties of protein hydrolysates from silver carp were studied through comparison with unhydrolyzed protein. The silver carp protein was hydrolyzed by complex protease. The results showed that after enzymatic hydrolysis, the solubility of silver carp protein was more than 90% in the pH range ofpH 2 -- 10, which was significantly higher than that of non-enzymatic hydrolyzed protein. The foaming did not exhibit obvious change, which was only 1.85%. The foam stability was extended by 60 min. The emulsifying capability was 8 fold as many as that of non-enzymatic hydrolyzed protein. Meanwhile, emulsion stability also increased. However, water-binding capacity and oil-binding capacity as well as the viscosity of hydroly- sates reduced. The results indicated that enzymatic hydrolysis of protein in silver carp by complex protease could improve the functional properties, which will have practical application.

关 键 词：鲢鱼 蛋白质 复合蛋白酶 溶解性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]