热处理对鳙鱼骨蛋白酶解特性的影响  

Effect of Heat Treatment on the Enzymatic Properties of Bighead Carp Bone Proteins

作　　者：罗惠芳 王翰庭 王婵[1] LUO Huifang;WANG Hanting;WANG Chan(College of Food Science and Technology,Wuhan Business University,Wuhan,Hubei 430000,China)

机构地区：[1]武汉商学院食品科技学院,湖北武汉430000

出　　处：《农产品加工》2023年第14期22-26,共5页Farm Products Processing

基　　金：武汉商学院学术团队项目(2019TD004);武汉商学院大学生创新创业项目“鳙鱼鱼尾及鱼骨的开发利用研究”(202111654126)。

摘　　要：探索热处理工艺对鳙鱼骨蛋白酶解特性的影响,为资源合理利用提供理论依据。研究对象为鳙鱼骨,检测出基本成分为蛋白质含量25.93%,粗脂肪含量24.8%,总灰分37.56%,水分15.54%。利用Alcalase对鳙鱼骨进行酶解,以不同热处理条件(加热时间、加热温度、底物质量分数)为变量,以蛋白质回收率、水解度、TCA可溶性氮得率为分析指标,探索热处理工艺对鳙鱼骨蛋白酶解特性的影响。结果表明,酶解效果最佳的热处理条件为加热温度121℃,加热时间20 min,底物质量分数2%,此时蛋白质回收率达到44.7%,水解度为7.2%,TCA可溶氮得率高达23.7%,分别是未热处理组的3.0倍,4.2倍,4.7倍。This paper explored the effect of heat treatment on the enzymatic properties of bighead carp bone protein to provide a theoretical basis for the rational use of resources.The study was carried out on bighead carp bones and the basic components were detected:protein content 25.93%,crude fat content of 24.8%,total ash of 37.56%and moisture of 15.54%.The enzymatic digestion of bighead carp bones was carried out using Alcalase.Different heat treatment conditions(heating time,heating temperature and substrate concentration)were used as variables,and protein recovery,degree of hydrolysis and TCA soluble nitrogen yield were used as analytical indicators to explore the effect of heat treatment process on the enzymatic properties of bighead carp bone proteolysis.The results showed that the best enzymatic digestion was achieved at a heating temperature of 121℃,a heating time of 20 min and a substrate concentration of 2%,with a protein recovery of 44.7%,a hydrolysis degree of 7.2%and a TCA soluble nitrogen yield of 23.7%,which were 3.0 times,4.2 times and 4.7 times higher than those of the untreated group.

关 键 词：鳙鱼骨 蛋白酶解 热处理 蛋白质回收率 水解度 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]