不同酶水解鱼蛋白起泡性对比研究.pdf

Vol.22,2015,No.1
行食与食品工业
食品科技
不同酶水解鱼蛋白起泡性对比研究
郑慧,孔倩雯,郭兴凤
河南工业大学粮油食品学院(郑州450001)
摘要:以鱼蛋白粉为原料,采用碱性蛋白酶和木瓜蛋白酶分别水解鱼蛋白粉,研究酶解条件
对鱼蛋白起泡性的影响。首先通过单因素试验研究了底物浓度(w/v)、加酶量(w/w)、水解时间、
pH值、水解温度对鱼蛋白起泡性的影响,在单因素试验的基础上设计响应面试验,探究各因素及其
交互作用对鱼蛋白起泡性的影响,优化酶解条件。结果表明∷经木瓜蛋白酶水解得到产物的起泡性
较好,优化的酶水解条件为:底物浓度5.65%,加酶量1.47%,pH值8.04,水解温度56.5℃,水解
时间3.0h,此时起泡性为57.3%。
关键词∷鱼蛋白碱性蛋白酶木瓜蛋白酶;起泡性
中图分类号:TIS210文献标识码:A文章编号:1672-5026(2015)01-042-05
Comparison research on the foaming properties of fish protein powder
hydrolyzed by various proteases
Zheng Hui, Kong Qianwen, Guo Xingfeng
School of Food Science and Engineering, Henan University of Technology (Zhengzhou 450001
Abstract. Taking fish protein powder as raw material, then hydrolyzed by acalase and papain, the
foaming properties of the fish protein hydrolysates prepared under different conditions were studied. First-
ly, the influenees of the substrate concentration (w/), ratio of enzyme and substrate (w/w), hydrolysis
time, PH value and temperature on the foaming properties of hydrolysates were studied by single factor
experiment. Based on the single factor experiment, the response surface methodology was carried out to
explore the influences of each factor and interaction on the foaming properties of hydrolysates, to obtain
the optimum hydrolysis condition. The results show that the foaming property of the products hydrolyzed
by alcalase protease is better, and the optimized conditions are as follows. substrate concentration 5
65, ratio of enzyme and substrate 1.47, PH value 8.04, hydrolysis temperature 56.5 C, hydrolysis
time 3.0 h. Under this optimum condition, the foaming activity of the hydrolysate is 57. 3%0
Key words. fish protein, alcalase protease, papain, foaming ability
鱼类营养价值高,脂肪含量低,不饱和脂肪酸含仅含有丰富的蛋白质,还富含Ca、P、Fe、Zn等矿物
量高,是一种优质的动物蛋白资源。鱼肉中不质元素和维生素等营养成分。目前,小杂鱼和鱼
类加工下脚料多用于加工成饲料鱼粉,未对其进行
收稿日期2014-09-29
作者简介∷郑慧,女,1989年出生,硕士研究生,主要从事
充分开发利用,造成了蛋白质资源的浪费。将鱼
油脂与植物蛋白的研究。
蛋白通过酶水解后得到鱼蛋白水解物。与原料蛋白
通讯作者郭兴凤,女,1965年出生,教授,主要从事蛋白
质资源开发和应用研究
相比,不仅具有更高的营养价值,功能特性也更加优
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