云南盘鮈酶水解条件研究
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摘要
采用动物蛋白水解酶对云南盘鮈进行酶水解,通过正交实验法确定了酶水解条件。结果表明,酶水解的最适条件为:温度50℃,pH7.0,时间3h,加酶量0.5%,固液比1∶2.5。在该条件下盘鮈肉蛋白的水解度为32.85%。氨基酸分析表明,游离氨基酸含量36.47mg/mL,必需氨基酸14.42mg/mL,占39.54%。尤其是亮氨酸、缬氨酸、苏氨酸、赖氨酸含量丰富,为低值鱼深加工研究提供理论依据。
The peptides with lower molecular weight from Discogobio,Yunnanensis(Stone Head Fish)were studied.Through orthogonal design test,the technological conditions of enzymatic hydrolysis of Discogobio,Yunnanensis with enzyme of animal protein hydrolysis were obtained as:hydrolysed temperature 50℃,hydrolysed time 3h,pH 7 and dosage of animal protein hydrolysis enzyme 0.5% based the amount of fish protein,ratio of substrate to water 1∶2.5,the degree of hydrolysis(DH)of product up to 32.85%.The result of amino-acid analysis demonstrated that free amino-acids in product are 36.47mg/mL,essential amino-acids 14.42mg/mL with 39.54% against total amino-acids.Of which,leucine(Leu),threonine(Thr)and lysine(Lys)are abundant amino-acids in product.The results provide significant data for exploring the resource of Discogobio,Yunnanensis in Yunnan province for health food.
The peptides with lower molecular weight from Discogobio,Yunnanensis(Stone Head Fish)were studied.Through orthogonal design test,the technological conditions of enzymatic hydrolysis of Discogobio,Yunnanensis with enzyme of animal protein hydrolysis were obtained as:hydrolysed temperature 50℃,hydrolysed time 3h,pH 7 and dosage of animal protein hydrolysis enzyme 0.5% based the amount of fish protein,ratio of substrate to water 1∶2.5,the degree of hydrolysis(DH)of product up to 32.85%.The result of amino-acid analysis demonstrated that free amino-acids in product are 36.47mg/mL,essential amino-acids 14.42mg/mL with 39.54% against total amino-acids.Of which,leucine(Leu),threonine(Thr)and lysine(Lys)are abundant amino-acids in product.The results provide significant data for exploring the resource of Discogobio,Yunnanensis in Yunnan province for health food.
引文
[1]云南省食品工业协会编.云南食物成分表[M].昆明:云南科技出版社,2004.25—27.
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[8]宋焕禄,廖国洪.动物蛋白酶解研究()[J].食品科学,2001,22(5):21—26.
[9]宋焕禄,廖国洪.动物蛋白酶解研究()[J].食品科学,2001,22(6):28—31.
[2]王璋.食品酶学[M].北京:中国轻工业出版社,1991.76—202.
[3]周剑忠,陈晓红,张鑫欣等.复合酶水解乳鸽肉的研究[J].食品科技,2003,29(2):25—27.
[4]苏晔,魏泓,蒋作明等.羊胎酶的水解工艺条件[J].食品与机械,2002,14(1):20—21.
[5]Nidden J A.Enzymic Hydrolysis of Food Proteins Elsevier[M].London:Applied Science Pub,1986.60—75.
[6]董玉莲,闻克威,李宝才等.水产下杂鱼鱼是鱼营养价值研究[J].食品与发酵工业,2000,26(6):40—42.
[7]毋瑾超,朱碧英.低值鱼酶解蛋白的制取及其组成研究[J].水产科学,2001,20(4):7—10.
[8]宋焕禄,廖国洪.动物蛋白酶解研究()[J].食品科学,2001,22(5):21—26.
[9]宋焕禄,廖国洪.动物蛋白酶解研究()[J].食品科学,2001,22(6):28—31.
目录