青鳞鱼酶解工艺正交优化及其产物分子量分布的研究  

Orthogonal optimization of enzymatic hydrolysis technology of Harengula zunasi and molecular weight distribution of the result product

作　　者：曹文红[1] 冯思涛[1] 莫敏婷[1] 许婉仪[1] 

机构地区：[1]广东海洋大学食品科技学院,湛江524025

出　　处：《食品科技》2013年第4期130-135,共6页Food Science and Technology

基　　金：广东省科技计划项目(2012B020312005);广东海洋大学博士启动项目(0912047)

摘　　要：对青鳞鱼(Harengula zunasi)的一般营养成分进行了分析,以α-氨基态氮含量为指标,从中性蛋白酶、胰蛋白酶、木瓜蛋白酶、复合动物蛋白酶4种酶中筛选出中性蛋白酶为水解用酶,再通过单因素实验和正交实验优化其酶解工艺参数。结果表明:青鳞鱼水分含量为76.1%,粗蛋白为13.9%,灰分为3.88%,粗脂肪为2.81%,总糖为0.30%,非蛋白氮为627mg/100g;经单因素实验和正交实验确定中性蛋白酶最佳酶解工艺为酶解温度50℃,pH7.0,酶解时间4h,酶浓度为原料的1000U/100g,该条件下水解液中氨基氮含量达471.82mg/100mL,蛋白质回收率达74.7%;酶解产物中,5000u以下的组分占60%以上。The proximate components of Harengula zunasi are determined in this paper.With the α-amino nitrogen content being the index,four proteases such as neutral protease,trypsin,papain and protamex are used to hydrolysis Harengula zunasi to select the optimum enzyme.Neutral protease is found to be the optimum protease.Single factor design and orthogonal trial are employed to search the optimal reaction condition.The results show that the water content is 76.1%,the crude protein content is 13.9%,the ash content is 3.88%,the crude fat content is 2.81%,and the total sugar content is 0.30% and the non-protein nitrogen 627 mg/100 g.The optimum reaction condition：enzyme dosage of 1000 U/100 g material,temperature at 50 ℃,pH at 7.0,reaction time 4 hours.Under the optimized conditions,the α-amino nitrogen in the hydrolysate is up to 471.82 mg/100 mL and the protein recovery is 74.7%.The fractions under 5000 u take 60% in the total hydrolysate.

关 键 词：青鳞鱼 酶解 中性蛋白酶 正交实验 相对分子量分布 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]