蛋白酶种类对龟肉酶解液品质的影响  

Effect of Protease Species on the Quality of Enzymatic Hydrolysate of Turtle Meat

作　　者：杨昭[1] 曾琳琦 凌叶婷 莫芷晴 何春兰[1] YANG Zhao;ZENG Linqi;LING Yeting;MO Zhiqing;HE Chunlan(Guangdong Food and Drug Vocational College,Guangzhou 510520)

机构地区：[1]广东食品药品职业学院,广州510520

出　　处：《食品工业》2021年第3期188-191,共4页The Food Industry

基　　金：2020年广东省科技创新战略专项资金(“攀登计划”专项资金)项目(pdjh2020a1005);广东高校省级重点平台和重大科研项目-青年创新人才项目(2018Gk QNCX132);广东食品药品职业学院自然科学研究项目-自然科学一般项目(2018ZR021)。

摘　　要：利用碱性蛋白酶和复合蛋白酶对中华草龟、中华花龟和鳄龟肉进行水解,对所得的6种酶解液(分别标记为ACRH、CCRH、AOSH、COSH、ACSH和CCSH)的品质特性进行比较分析。结果表明:ACRH的感官分值最高,为92.0。AOSH的蛋白质含量和蛋白质回收率均最高,分别为0.718 g/100 g和38.54%。COSH的小于1 000 Da和小于2 000 Da肽面积百分比均最高,分别为97.10%和98.64%。COSH的羟自由基清除率为6种酶解液中最大的,59.70%。综合考虑,中华花龟肉复合蛋白酶酶解液可能具有较大的研究价值和开发前景。In order to compare quality characteristics of six turtle meat hydrolysates, alkaline protease and complex protease were used to hydrolyze the meat of Chinemys reevesiis, Ocadia sinensis and Chelydra serpentine, marked as ACRH, CCRH, AOSH, COSH, ACSH and CCSH. The results showed that the highest sensory score of ACRH was 92.0. The protein content and protein recovery of AOSH were the highest, which were 0.718 g/100 g and 38.54%, respectively. The percentage of peptide area<1 000 Da and<2 000 Da in COSH are the highest, which were 97.10% and 98.64%, respectively. The scavenging rate for hydroxyl radicals of COSH was 59.70%, which was the highest among the six hydrolysates. In general, the hydrolysate of compound protease from Ocadia sinensis meat might have great research value and development prospect.

关 键 词：中华草龟 中华花龟 鳄龟 酶解液 

分 类 号：TS264[轻工技术与工程—发酵工程]