摘要
采用复合酶(木瓜蛋白酶和Flavourzyme风味蛋白酶)制备带鱼水解蛋白,并对其性质进行了研究。考察了水解时间、防腐剂、加酶总量、酶比例、温度、pH等因素对蛋白质水解度的影响;利用Sephadex G-75凝胶过滤层析,测定了水解产物的相对分子质量;利用氨基酸自动分析仪,对水解产物的氨基酸组成进行了分析。结果表明,在优化的水解条件下,水解度达27.36%;Nisin对水解度没有不利影响。水解产物的平均分子量为803Da,约由6.3个氨基酸残基组成。水解产物含有赖氨酸等必需氨基酸,含量占氨基酸总量的36.8%。低分子肽是带鱼水解蛋白的主要成分,构成肽的氨基酸占总氨基酸的比例为97.6%。
The hydrolyzed protein of Trichiurus haumela was prepared by compound proteases （papain and Flavourzyme）, whose characteristics were also studied. The effects of factors on the degree of hydrolysis such as hydrolysis time, antiseptics, amounts of enzyme, ratio of papain and Flavourzyme, temperature and pH were investigated. The molecular weight of hydrolysate was determined by Sephadex G-75 size-exclusion chromatography. The amino acid composition of hydrolysate was analyzed by automatic amino acid analyzer. The results showed that the degree of hydrolysis was up to 27.36% under optimum conditions and Nisin had no negative effects on the degree of hydrolysis. The average molecular weight of hydrolysate was 803Da, which indicates that hydrolysate was composed of 6.3 amino acids, averagely. The hydrolysate contains essential amino acids （such as lysine and so on）, whose content was 36.8% of the total amino acids. The low molecular weight peptides were the main components of hydrolyzed protein, and the amino acids constituted peptides were 97.6% of the total amino acids.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第7期114-116,120,共4页
Science and Technology of Food Industry
基金
宁波市科技攻关项目(2006C100048)
