pH值对罗非鱼木瓜蛋白酶解物的功能特性影响  

Effect of pH on the Functional Properties of Tilapia Papain Hydrolysates

作　　者：何国彪 万春艳 吕昭玮 陈育彬 He Guobiao;Wan Chunyan;Lyu Zhaowei;Chen Yubin(Guangdong Testing Institute of Product Quality Supervision, Foshan 528300, China)

机构地区：[1]广东产品质量监督检验研究院,广东佛山528300

出　　处：《现代食品》2019年第3期165-167,共3页Modern Food

摘　　要：目的:罗非鱼下脚料占生产原料的40%～55%,为减少资源浪费且提高利用率。方法:采用单酶水解法对罗非鱼下脚料进行酶解并制作成粉,分析pH值对罗非鱼下脚料酶解产物的乳化性、起泡性及其稳定性的影响。结果:罗非鱼酶解物的溶解性在pH=5时最低,乳化性在pH> 5时受抑制、起泡性随pH值的增大而降低。结论:不同pH值影响罗非鱼下脚料酶解物的功能特性,为综合利用罗非鱼提供参考。Objective:Tilapia wastes account for 40%~ 55% of the raw materials, which can reduce the waste of resources and increase utilization rate. Methods: Tilapia scraps were enzymatically hydrolyzed by single enzyme hydrolysis method and made into powder, and the influence of pH value on the emulsification, foaming and stability of the enzymatic hydrolysis products of tilapia scraps was analyzed. Results: The solubility of tilapia enzymatic hydrolysates was the lowest at pH=5, the emulsification was inhibited at pH > 5, and the foaming property decreased with the increase of pH value.Conclusion: The results of the experiment showed that the effects of different pH values on the functional characteristics of the enzymatic hydrolysates of tilapia wastes, which provided scientific reference for the comprehensive utilization of tilapia.

关 键 词：罗非鱼下脚料酶解物 木瓜蛋白酶 功能特性 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]