汽爆处理对鳙鱼骨酶解特性的影响  

Effect of Steam Explosion Treatment on Enzymolysis Characteristics of Bighead Carp Bone Protein

作　　者：董烨 张益奇 姚洪正 何光喜 戴志远 DONG Ye;ZHANG Yiqi;YAO Hongzheng;HE Guangxi;DAI Zhiyuan(Institute of Seafood,Zhejiang Gongshang University,Hangzhou,Zhejiang 310035;Key Laboratory of Aquatic Products Processing of Zhejiang Province,Hangzhou,Zhejiang 310035;Collaborative Innovation Center of Seafood Deep Processing,Dalian,Liaoning 116000;Hangzhou Qiandao Lake Development Group Co.Ltd.,Hangzhou,Zhejiang 311701)

机构地区：[1]浙江工商大学海洋食品研究院,浙江杭州310035 [2]浙江省水产品加工技术研究联合重点实验室,浙江杭州310035 [3]海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116000 [4]杭州千岛湖发展集团有限公司,浙江杭州311701

出　　处：《核农学报》2020年第8期1770-1775,共6页Journal of Nuclear Agricultural Sciences

基　　金：国家自然科学基金资助项目(31701543);“蓝色粮仓”国家重点研发计划项目(2019YFD090200)。

摘　　要：为研究汽爆预处理对鱼骨蛋白酶解特性的影响,以鳙鱼骨为研究对象,采用Alcalase酶解鳙鱼鱼骨,研究不同保压时间、汽爆压力对鳙鱼骨的水解度、蛋白质回收率、三氯乙酸(TCA)可溶性氮得率的影响。结果表明,汽爆预处理能显著提高鳙鱼骨蛋白的溶出率。0.6 MPa、2.0 min汽爆预处理鱼骨经Alcalase酶解3.0 h后,酶解产物的水解度为8.69%,蛋白质回收率为32.69%,TCA可溶性氮得率为28.79%,均显著高于未处理组;酶解产物相对分子质量主要分布在1 000 Da以下,高达93%。本研究结果为鱼骨资源利用提供了一定的技术支持。In order to utilize the fish bone effectively,effect of steam explosion treatment on enzymatic hydrolysis characteristics of fish bone was evaluated.Bighead carp bone was treated by steam explosion followed by enzymatic hydrolysis using alkaline protease.The effect of steam explosion on degree of hydrolysis(DH),protein recovery(PR),TCA soluble nitrogen were investigated.The results showed that steam explosion pretreatment could significantly improve the dissolution of bighead carp bone protein.After hydrolysis for 3.0 h,the DH,PR and TCA soluble nitrogen of the hydrolysates of the fish bone treated at 0.6 MPa for 2.0 min was 8.69%,32.69%,and 28.79%,respectively.The relative molecular weight of the hydrolysates mainly distributed in the range of 200-1000 Da.The results of this study provide some technical support for the utilization of fish bone resources.

关 键 词：汽爆 鱼骨 酶解 相对分子质量分布 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]