牡蛎蛋白分离组分的酶法改性  

Enzymatic modification of protein fractions of Oyster

作　　者：张晶晶[1] 郑惠娜[1] 章超桦[1] 郝记明[1] 张静[1] 范朝泳 

机构地区：[1]广东省水产品加工与安全重点实验室,广东普通高等学校水产品深加工重点实验室,国家贝类加工技术研发分中心(湛江),广东海洋大学食品科技学院,广东湛江524088

出　　处：《食品与发酵工业》2014年第7期34-39,共6页Food and Fermentation Industries

基　　金：现代农业产业技术体系建设专项资金资助(编号:CARS-4807B);广东省水产蛋白改性技术研究团队(编号:2011A020102005);广东省自然科学基金博士启动项目资助(编号:S2011040000255)

摘　　要：以近江牡蛎为原料,提取分离出牡蛎中的水溶性蛋白、盐溶性蛋白和不溶性蛋白,采用胰蛋白酶和碱性蛋白酶对这3种蛋白组分进行限制性水解,测定不同时间下的水解度,并对不同水解度的酶解产物的溶解性和乳化性进行评价。结果表明,碱性蛋白酶对3种蛋白组分溶解性的提高作用强于胰蛋白酶,水解时间越长,水解度越高,溶解性越好,而蛋白的乳化性和乳化稳定性先升高后下降。水解度7%时,水溶性蛋白的乳化性和乳化稳定性达到最大,而盐溶性蛋白和不溶性蛋白分别在水解度5.8%和5.7%时乳化性较好。有限地水解提高牡蛎蛋白组分的溶解性和在一定程度上改善乳化性,为进一步利用牡蛎蛋白资源提供理论依据。The water-soluble protein, salt-soluble protein and insoluble protein were separated from Crassostrea rivularis Gould, and the three protein fractions were hydrolyzed by trypsin and alkaline protease. The degree of hy- drolysis （DH） under different time was determined. The solubility and emulsifying capacity of protein hydrolysates with different degree of hydrolysis were investigated. The results showed that the solubility of protein hydrolysates pre- pared by alkaline protease was better than that by trypsin. The degree of hydrolysis was higher and the solubility was better as the hydrolysis time was longer. But protein emulsification and emulsion stability showed a rise at first fol- lowed by a decline. When the DH reached 7% , the emulsification and emulsion stability of water-soluble protein reached maximum, and the emulsifying capacity of salt soluble protein and the insoluble protein were better at the de- gree of hydrolysis of 5.8% and 5.7% , respectively. Limited hydrolysis could improve the solubility of oyster protein and improved the emulsification to a certain extent. These results will provide theoretical basis for the further use of oyster protein resource.

关 键 词：牡蛎蛋白 酶改性 溶解性 乳化性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]