小黄鱼蛋白酶水解工艺研究

doi:10.3969/j.issn.1673-1689.2012.05.018

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小黄鱼蛋白酶水解工艺研究
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                        10.3969/j.issn.1673-1689.2012.05.018
                    
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Hydrolyzing of Small Yellow Croaker Fish Protein

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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、复合蛋白酶,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、加酶量和酶解时间对水解效果的影响。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增加,但在加酶量0.2mg/dL、水解时间4h、料液比1∶3(g∶mL)之前水解度增加速度较快,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%。

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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,papain and protemex were firstly studied and papain was selected for further study with the degree of hydrolysis(DH) as index.Then the effect of papain on the the degree of hydrolysis(DH) was investigated by single factor test and orthogonal experiment.The results of the single 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∶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 ℃ and the ratio of mall yellow croaker fish to water at the ratio of 1∶5.The effect those factors on DH was the ratio of small yellow croaker fish to water>temperature> amount of enzyme>time.

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纪莹,张国增,周素梅.小黄鱼蛋白酶水解工艺研究[J].食品与生物技术学报,2012,31(5):555-559.

JI Ying, ZHANG Guo-zeng, ZHOU Su-mei. Hydrolyzing of Small Yellow Croaker Fish Protein[J]. Journal of Food Science and Biotechnology,2012,31(5):555-559.

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