明太鱼头酶解工艺及其产物的特性研究  

The Enzymatic Hydrolysis Process of Alaska pollack Head and the Characteristics of Its Products

作　　者：张先[1] 张君艳[1] 李范洙[1] 

机构地区：[1]延边大学农学院食品科学系食品科学研究所,吉林龙井133400

出　　处：《中国调味品》2014年第2期58-61,共4页China Condiment

摘　　要：为了提高明太鱼头的利用率,实验研究了明太鱼头蛋白酶水解工艺及其产物的特性。结果:明太鱼头粉量为1.0g时,酶添加量为0.5g/dL(水);酶解温度和时间分别为50℃,4h时,酶解效果最好,此时水解度为63.3%。明太鱼头酶解过程中其产物的苦味、疏水性度和平均肽链长度从反应初的3.2,299.3和16.8到反应4h时减少到1.8,229.1和13.0。与苦味有着密切关联的疏水性氨基酸(Tyr,Ala,Ilu,Leu,Phe)含量反应进行到1,2h时增加到32.4%和32.6%,后逐渐减少,到反应4h时减少到26.2%。呈味氨基酸(Asp,Glu,Pro,Ser,Thr,Gly)含量随酶解进程先减少后增加,由酶解1h时的42.9%到反应4h时达到46.4%。In order to improve the utilization of Alaska pollack head,the protease hydrolysis process and the characteristics of its products are studied in this paper.The effect of enzyme hydrolysis is the best and the hydrolysis degree is 63.3% when the addition of Alaska pollack powder solution is 1.0 g and enzyme solution is 0.5 g/dL,temperature and reaction time is 50 ℃ and 4 h.The bitterness,the hydrophobic degree and the average length of polypeptide chain of the products are reduced from 3.2, 299.3 and 16.8 to 1.8,229.1 and 13 from the initial reaction time to 4 h.The content of hydrophobic amino acids （Tyr,Ala,Ilu,Leu and Phe）closely associated with bitterness increases to 32.4% and 32.6% when reaction to 1 h and 2 h,but decreases to 26.2% when reaction to 4 h.The content of flavor amino acid （Asp,Glu,Pro,Ser,Thr and Gly）decreases firstly and then increases gradually with the hydrolysis reaction,from 42.9% to 46.4% when reaction to 1 h and 4 h.

关 键 词：明太鱼头 蛋白酶 酶解 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]