发酵酶解法提取紫菜蛋白多肽及其特性研究  

Characterization of protein extracted from Porphyra haitanensis by fermentation combined with enzymolysis

作　　者：郑温翔[1] 郑惠彬[1] 王宝周[1] 翁武银[1] 

机构地区：[1]集美大学生物工程学院,福建厦门361021

出　　处：《食品与发酵工业》2013年第4期130-134,共5页Food and Fermentation Industries

基　　金：福建省高校新世纪优秀人才支持计划(No.JA11143)

摘　　要：利用纳豆芽孢杆菌或枯草芽孢杆菌对紫菜进行发酵,并结合木瓜蛋白酶酶解的方法提取紫菜蛋白多肽,考察了发酵酶解法对蛋白提取率的影响。结果发现,以未加热处理的紫菜为原料,纳豆芽孢杆菌接种量4%,在30℃下发酵24 h,再利用木瓜蛋白酶(1 mg/mL)酶解3 h后,紫菜蛋白提取率为82%,而利用接种量2%的枯草芽孢杆菌时蛋白提取率可达89%。根据紫菜发酵酶解物的性质分析结果,发现提取物的氨基酸组成与紫菜相同,蛋白溶解性不受pH影响,在pH 3.0下乳化活性最高,而在pH 9.0下乳化稳定性最好。In this study, the effect of fermentation by Bacillus natto or Bacillus subtilis, combined with enzymolysis by papain on the protein yield of extracts from Porphyra haitanensis was evaluated. The results showed that the laver protein yield could reach 82% through enzymolysis with papain （1 mg/mL） after fermented by Bacillus natto （4%） at 30 ℃ for 24 h, while it could come up to 89% using Bacillus subtilis （2%） instead of Bacillus natto. Based on the property analysis of products extracted from laver, it was found that the amino acid compositions were similar to those of raw material, and the protein solubility did not vary with pH value changing. Furthermore, the best emulsifying activity and emulsion stability of extracts were observed at pH 3.0 and pH 9.0, respectively.

关 键 词：坛紫菜 发酵 酶解 蛋白提取率 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]