酶法制备白鲢鱼蛋白粉的研究  

Preparation of silver carp protein powder by enzymatic hydrolysis and spray drying

作　　者：王丽[1] 姜启兴[1] 许艳顺[1] 夏文水[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2013年第15期220-224,共5页Science and Technology of Food Industry

基　　金：现代农业产业技术体系建设专项资金资助项目(CARS-46-22)

摘　　要：对白鲢鱼肉进行酶水解经喷雾干燥以制备水溶性高的鱼蛋白粉。研究了木瓜蛋白酶的添加量、温度、时间、底物浓度和pH水解条件对鱼蛋白水解度的影响以及喷雾干燥条件对蛋白粉物性和水溶性的影响。结果表明:木瓜蛋白酶对鲢鱼蛋白的最适水解条件是温度50℃、加酶量4000U/g蛋白质、底物浓度为5.5%、pH6.5、时间4h,水解度达到29.82%;该水解液经浓缩至浓度25%～30%时,通过控制进风温度170～180℃、出风温度80～90℃用喷雾干燥得到鱼蛋白水解产物,相对分子量在1000以下组分占90.90%,溶解度达98.52%,是一种营养价值高和溶解好的蛋白质功能性食品配料。Silver carp protein powder was prepared by enzymatic hydrolysis and spray drying.The effect on different temperature, papain dosage, hydrolysis time,substrate concentration and pH on the degree of hydrolysis of silver carp protein were determined.And the effects of the conditions of spray drying on the physicochemical properties and water-soluble properties of the protein powder were studied.The results showed that the optimum conditions of hydrolysis by papain were temperature 50℃, enzyme dosages 4000U/g protein, hydrolysis pH6.5, hydrolysis time 4h.The degree of hydrolysis was as high as 29.82%.The hydrolysate was concentrated to 25%-30% and it was dried to protein powder by spray drying which operating conditions were inlet air temperature 170-180℃ and outlet air temperature 80-90℃.The content of which the relative molecular weight were below 1000 accounted for 90.90%.The solubility of the fish protein powder was 98.52%.The product with high nutritional value and water- soluble properties were thus potential protein functional food ingredients.

关 键 词：白鲢 酶解 喷雾干燥 鱼蛋白粉 品质分析 

分 类 号：TS205.1[轻工技术与工程—食品科学]