鳕鱼皮酶解工艺优化及肽段分析  

Optimized Preparation and Characterization of Peptides from Enzymatic Hydrolysis of Codfish Skin

作　　者：李倩[1,2] 王茂剑[2] 张健[2] 王共明[1,2] 王颖[1,2] 侯志刚[1,2] 赵云苹[2] 孙小飞[2] 

机构地区：[1]上海海洋大学食品学院,上海200000 [2]山东省海洋水产研究所,山东烟台264006

出　　处：《食品科学》2013年第21期198-203,共6页Food Science

基　　金：国家海洋局海洋公益性行业科研专项(201205027;201105029);水生动物营养与饲料泰山学者岗位经费资助项目(TS 200651036);山东省现代农业产业技术体系刺参产业创新团队建设项目(鲁农科技字[2012]26号)

摘　　要：为提高鳕鱼皮水解度及获得不同理化性质的肽段,采用响应面法对木瓜蛋白酶、复合蛋白酶和风味蛋白酶3种酶进行酶解工艺优化。利用超滤法对酶解液进行多肽截留分子质量分析,同时对酶解液进行薄层层析法优化及分析。结果表明:木瓜蛋白酶水解效果最好,水解度达到22.66%,复合蛋白酶和风味蛋白酶水解效果次之。木瓜蛋白酶酶解液和复合蛋白酶酶解液均可以得到较多的分子质量小于5000u的肽段。此外,薄层层析显示3种酶解液所含肽段具有不同的理化性质。Optimal procedures for enzymatic hydrolysis of codfish skin with papain, protamex and flavourzyme separately werestudied for improved degree of hydrolysis and peptides with different physiochemical properties. Hydrolysates were fractionatedby ultrafiltration membranes of different molecular weight cut-off （MWCO） and analyzed by thin layer chromatography （TLC）.Results showed that papain hydrolysis had the best efficiency with a degree of hydrolysis up to 22.66%, while protamex and flavourzymeprovided lower hydrolysis efficiency. A number of peptides with molecular weights below 5000 u were obtained in thehydrolysates prepared with protamex and flavourzyme. Furthermore, the three hydrolysates had different physiochemical propertiesin TLC analysis.

关 键 词：鳕鱼皮 响应面试验 超滤 薄层层析法 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]