六种商品蛋白酶对鲢鱼蛋白水解效果比较研究  

Study on the hydrolysis of silver carp protein by different enzyme

作　　者：徐锦[1] 李明元[1] 黄家莉[1] 赵旭壮[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《中国调味品》2012年第4期53-56,63,共5页China Condiment

基　　金：四川省教育厅自然科学重点项目(10ZA099);成都市科技局自然科学重点项目(10YTYB017SF)

摘　　要：选用中性蛋白酶、碱性蛋白酶、胰蛋白酶、木瓜蛋白酶、动物蛋白水解酶、风味蛋白酶对鲢鱼蛋白进行酶解,以水解度为评价指标筛选出各种蛋白酶的最佳水解工艺条件,通过水解度和水解液综合风味选出水解效果最佳的酶。结果表明:风味蛋白酶、动物蛋白水解酶和木瓜蛋白酶为水解效果较好的酶,其水解度和水解液综合风味评分分别为:风味蛋白酶16.97%和8.4,动物蛋白水解酶23.38%和7.0,木瓜蛋白酶26.34%和5.6;三种酶的最佳水解条件分别为:风味蛋白酶酶用量为0.7%(W∶W),温度55℃,pH值8.0,液固比5∶1(W∶V),时间4h;动物蛋白水解酶酶用量为0.7%(W∶W),温度55℃,pH值8.0,液固比5∶1(W∶V),时间4h;木瓜蛋白酶酶用量为0.7%(W∶W),温度55℃,pH值7.0,液固比5∶1(W∶V),时间4h。This paper studied enzyme hydrolysis of Silver carp. Enzymatic hydrolysis conditions of neutral protease, alcalase, trypsin, papain, animal protease and flavorzyme were studied. Single factor tests were adopted to obtain conditional parameters and optimum scope for application. Then through the hydrolysis degree selected the best conditions. Then through the hydrolysis degree and the comprehensive flavor hydrolyzed selected the best conditions and best enzymatic hydrolysis enzyme. The research contents and results in details showed as follows, flavorzyme, animal protease, papain were rather appropriate. Hydrolysis degree and comprehensive score for hydrolyzed were 16.97%and 8.4, 23.38% and 7.0, 26. 34% and 5.6% Optimization hydrolysis craft condition of three enzyme was as following= input amount of enzyme was 0.7%（W = W）, temperature was 55℃, pH value were 8.0, 8.0,7.0,time of hydrolysis was 4 h, solid-liquid ratio was 1 = 5 （W ： V）.

关 键 词：鲢鱼 酶解 水解度 风味 

分 类 号：TS264.2[轻工技术与工程—发酵工程]