| 酶法水解鲢鱼蛋白的研究 |
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| 引用本文： | 兰时乐,戴小阳,胡超,李立恒,曹杏芝,张先文.酶法水解鲢鱼蛋白的研究[J].食品研究与开发,2009,30(7). |
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| 作者姓名： | 兰时乐 戴小阳 胡超 李立恒 曹杏芝 张先文 |
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| 作者单位： | 湖南农业大学,生物科学技术学院,湖南,长沙,410128 |
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| 基金项目： | 2004年度湖南省火炬计划资助项目 |
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| 摘 要： | 研究鲢鱼蛋白酶解液制备的工艺条件,采用正交试验着重探讨蛋白酶酶量、酶解时间、酶解温度、初始pH值、固液比对鲢鱼蛋白酶解效果的影响.结果表明,最佳酶解条件为:中性蛋白酶:木瓜蛋白酶=2:1(质量分数),底物浓度为固液比1:2(g/mL),酶添加量为底物浓度的1.6%,初始pH7.0,温度50℃,酶解时间5 h.酶解后,水解度为68.71%,氨基氮为67.3 mg/100 mL,可溶性蛋白得率可达70.02%.
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| 关 键 词： | 鲢鱼 酶解 氨基氮 中性蛋白酶 木瓜蛋白酶 |
RESEARCH ON THE ENZYMATIC HYDROLYSIS OF PROTEIN IN SILVER CARP |
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| LAN Shi-le,DAI Xiao-yang,HU Chao,LI Li-heng,CAO Xing-zhi,ZHANG Xian-wen.RESEARCH ON THE ENZYMATIC HYDROLYSIS OF PROTEIN IN SILVER CARP[J].Food Research and Developent,2009,30(7). |
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| Authors: | LAN Shi-le DAI Xiao-yang HU Chao LI Li-heng CAO Xing-zhi ZHANG Xian-wen |
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| Abstract: | The technology conditions of preparation for silver carp protein hydrolysate by enzyme were examined.The effects of proteinase,reaetion time,temperature,initial pH and the ratio of solid / liquid were also studied in detail by orthogonal experiment.The results showed that the optimum conditions of enzymolysis were:the ratio of neutral proteinase to papain was 2:1(g/g), substrate concentration was 1:2(solid:liquid,g/mL), enzyme added was 1.6 %, initial pH7.0,hydrolyzed for 5 h at 50℃,After enzymolysis,the content of protein hydrolysis rate amounted to 68.71%,the amino nitrogen amounted to 67.3 mg/100 mL, and the recovery of protein was 70.02%. |
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| Keywords: | Silver carp enzymolysis amino nitrogen neutrase papain |
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