酶法水解鲢鱼蛋白的研究
RESEARCH ON THE ENZYMATIC HYDROLYSIS OF PROTEIN IN SILVER CARP
兰时乐 1戴小阳 1胡超 1李立恒 1曹杏芝 1张先文1
作者信息
- 1. 湖南农业大学,生物科学技术学院,湖南,长沙,410128
- 折叠
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%.
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%.
关键词
鲢鱼/酶解/氨基氮/中性蛋白酶/木瓜蛋白酶Key words
Silver carp/enzymolysis/amino nitrogen/neutrase/papain引用本文复制引用
出版年
2009
NETL
NSTL
维普
万方数据