中国毛虾酶解产物的功能性质研究  

Study on functional properties of enzymatic hydrolysate of Acetes Chinensis

作　　者：刘晓娟[1] 杨磊[1] 杜征[1] 赵力超[1] 周爱梅[1] 刘欣[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品工业科技》2012年第12期136-139,共4页Science and Technology of Food Industry

基　　金：广东省自然科学基金(S2011040002327);广东省科技计划农业攻关(2008B021100011)

摘　　要：研究了木瓜蛋白酶酶解中国毛虾产物的功能特性。对毛虾酶解产物的溶解性、乳化性、乳化稳定性、起泡性、泡沫稳定性和粘度等功能性质进行了研究,并与虾粉的功能特性进行了对比。结果表明:毛虾酶解产物的蛋白质含量高达85.5%,比虾粉提高17.5%;酶解产物的溶解度、乳化性和起泡性明显高于虾粉;酶解产物的乳化稳定性、泡沫稳定性和粘度略低于虾粉。毛虾酶解产物作为一种潜在的功能性配料,在食品工业中具有一定的应用前景。The functional properties of papain hydrolysate of Acetes Chinensis were studied.Some major functional properties such as solubility,the emulsifying activity index（EAI）,emulsifying stability（ES）,foaming activity（FA）,foaming stability（FS）and viscosity of enzyme hydrolysate were determined,which were compared with those of shrimp protein.The results showed that the protein content of enzymatic hydrolysate was 85.5%,which increased by 17.5% than the shrimp power.Parameters of solubility,EAI,FA of enzymatic hydrolysate were evidently advanced while ES,FS and viscosity were slightly lower compared to those of shrimp protein.Enzymatic hydrolysate of Acetes Chinensis as a potential and functional ingredient had promising applications in food industry.

关 键 词：中国毛虾 酶解产物 功能性质 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]