小黄鱼蛋白酶水解工艺研究.pdf

研究论
小黄鱼蛋白酶水解工艺研究
纪莹',张国增'2,周素梅
(1.大连民族学院生命科学学院,辽宁大连11600;2.中国农业科学院农产品加工研究所,北京100094)
摘要:以小黄花鱼为原料,以水解度为指标,利用蛋白酶解技术对小黄鱼蛋白进行酶解。单酶水
解实验中,选用碱性蛋白酶、风味蛋白酶、木瓜蛋白酶、复合蛩白酶,结果表明,以木瓜蛋白酶酶解
小黄鱼其水解度最高,故选择木瓜蛋白酶为最佳酶,并在此基础上进行酶解工艺的研究。小黄鱼
蛋白酶解工艺研究中,主要研究料液比、酶解温度、加酶量和酶解时间尉水解效果的影响。结果
表明,水解度随加酶量、水解时间、料液比以及温度的增加而増加,但在加酶量0.2mg/GdL、水解
时间4h、料液比1:3(g:mL)え前水解度增加速度較快,之后其增加速率明显减慢;从正交实
验中得到最佳组合为:水解温度为60℃,水解时间为4h,加酶量取0.2,料液比为1:5(g
mL-)。各因素对水解度的影响顺序为:料液比>酶解温度>加酶量>酶解时间。经正交实验
优化后,其水解度最高可达49.50%。
关键词:小黄鱼;蛋白质;酶解
中图分类号:S37文献标志码:A文章编号:1673-1689(2012)05-0555-05
Hydrolyzing of Small Yellow Croaker Fish Protein
JI Ying, ZHANG Guo engl, ZHOU Su mei
1. College of Life Sciences, Dalian Nationalities University, Dalian 116600, China; Institute of Agro-products Processing
Science and Technology Chinese Academy of Agricultural Science, Beijing 100094, China)
Abstract: In order to take full advantage of pseudosciaena polyactis and increase their added
value, the hydrolyzing of small yellow croaker fish protein were studied in this manuscript.
The enzymatic hydrolysis of protein in small yellow croaker fish by alcalase, flavourzyme, pa
pain and protemex were firstly studied and papain was selected for further study with the de
gree of hydrolysis ( DH) as index. Then the effect of papain on the the degree of hydrolysi
(DH)was investigated by single factor test and orthogonal experiment. The results of the sin
gle factor test showed that DH increases with the amount of enzyme, hydrolysis time, the ratio
of small yellow croaker fish to water and the temperature and the optimum conditions listed as
follows: 0. 2 mg/dl enzyme, reaction time 4 h, the ratio of small yellow croaker fish to water
1 a 3. Furthermore, the optimum conditions was determined by the orthogonal experiment
and listed as follows: the amount 0.4 mg/dl, hydrolyzed for 4h at 60 C and the ratio of mall
yellow croaker fish to water at the ratio of I 5, The effect those factors on DH was the ratio
of small yellow croaker fish to water>temperature> amount of enzyme>time
Key words: small yellow croaker, protein, enzymatic hydrolysi
收稿日期:2010-10-28
作者简介:纪莹(1980一),女,吉林通化人,工学博土,讲哪,主要从事功能性食品及品质改良研究。E- mail: yingji(@dlnu,edu,cn
食品与生物技术学报2012年第31卷第5期
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