草鱼鱼糜漂洗液中蛋白肽的制备及其功能性质的研究  

Study on Preparation and Functional Properties of Polypeptides from Wash Liquid of Grass Carp Surimi

作　　者：丁小强[1] 陈丽丽[1] 白春清[1] 袁美兰[1] 赵利[1] 

机构地区：[1]江西科技师范大学生命科学学院国家淡水鱼加工技术研发分中心,南昌330013

出　　处：《中国调味品》2017年第6期34-41,共8页China Condiment

基　　金：江西省高等学校科技落地计划项目(KJLD12009);江西省现代农业产业技术体系建设专项资金资助(赣财教指2013-258);国家农业科技成果转化项目(国科办农[2014]42号)

摘　　要：以草鱼鱼糜漂洗液回收蛋白为原料,短肽得率和水解度为指标,从5种常用蛋白酶中选出碱性蛋白酶作为酶解回收蛋白的最适酶,通过单因素和响应面优化试验得出最佳酶解条件:酶解温度为52.51℃,酶解pH为9.06,酶添加量为1.42%,酶解时间为60min,酶解底物蛋白浓度为1g/dL。在此条件下回收蛋白的水解度为20.86%,短肽得率为73.5%;比较酶解前后回收蛋白的功能性质,发现酶解后多肽的溶解性、乳化性和起泡能力有所增加,乳化稳定性、泡沫稳定性和持油性较酶解前有所降低。Proteins recovered from grass carp surimi wash liquid are as raw materials, alkaline protease is identified as the most suitable enzyme for enzymatic hydrolysis of protein among 5 commonly used enzymes based on simultaneous consideration of trichloroacetic acid nitrogen solubility index （TCA-NSI） and degree of hydrolysis （DH）. According to single factor experiment and response surface methodology, the optimal enzyme reaction system is obtained as follows： hydrolysis temperature is 52. 51℃, hydrolysis pH is 9.06, enzyme additive amount is 1.42%, hydrolysis time is 60 rain and substrate concentration is 1 g/dL. Under the optimal hydrolysis conditions, the TCA-NSI and DH are 73.5 % and 20.86 %. The functional properties of protein before and after hydrolysis are compared; the results show that the solubility, emulsifying and foaming of protein have been increased after enzymatic hydrolysis than before. However, the emulsifying stability, oilabsorption capacity and foaming stability are decreased.

关 键 词：碱性蛋白酶 蛋白质 水解度 多肽 功能性质 

分 类 号：TS201.21[轻工技术与工程—食品科学]