食品科学
食品科學
식품과학
FOOD SCIENCE
2006年
11期
304-310
,共7页
酶解%罗非鱼鱼头%α-氨基态氮含量优化%FlavourzymeTM风味蛋白酶
酶解%囉非魚魚頭%α-氨基態氮含量優化%FlavourzymeTM風味蛋白酶
매해%라비어어두%α-안기태담함량우화%FlavourzymeTM풍미단백매
enzymatic hydrolysis%tilapia head%α-amino nitrogen%optimization%flavourzymeTM
利用FlavourzymeTM风味蛋白酶对罗非鱼鱼头蛋白进行酶解,制备罗非鱼头水解蛋白.以酶解液中α-氨基态氮含量为指标对酶解进程进行了分析,得到了最佳酶解条件:温度50～55℃,pH值6.5～7.0,加酶量20LAPU/g,酶解时间3h.在相同的酶解时间下,发现酶解液中α-氨基氮含量与lg[E/S]之间存在着线性关系,相关系数R2>0.95.
利用FlavourzymeTM風味蛋白酶對囉非魚魚頭蛋白進行酶解,製備囉非魚頭水解蛋白.以酶解液中α-氨基態氮含量為指標對酶解進程進行瞭分析,得到瞭最佳酶解條件:溫度50～55℃,pH值6.5～7.0,加酶量20LAPU/g,酶解時間3h.在相同的酶解時間下,髮現酶解液中α-氨基氮含量與lg[E/S]之間存在著線性關繫,相關繫數R2>0.95.
이용FlavourzymeTM풍미단백매대라비어어두단백진행매해,제비라비어두수해단백.이매해액중α-안기태담함량위지표대매해진정진행료분석,득도료최가매해조건:온도50～55℃,pH치6.5～7.0,가매량20LAPU/g,매해시간3h.재상동적매해시간하,발현매해액중α-안기담함량여lg[E/S]지간존재착선성관계,상관계수R2>0.95.
The procedure of the enzymatic hydrolysis of proteins from tilapia head by flavourzymeTM protease was studied through three consecutive experiments. The effects of four factors including starting pH, temperature, water-head ratio and enzyme-substrate ratio on α-amino nitrogen (α-AN) contented in tilapia head protein hydrolysate (THPH) were evaluated by 24 orthogonal test, the result showed that E: S ratio and temperature have great influence on α-AN. Optimal conditions of E: S ratio, hydrolyzing time, starting pH and temperature for this hydrolysis procedure were established as 20LAPU/g, 3h, 6.5～7.0 and 50～55 ℃, respectively. Linear relationships were found between lg (E: S ratio) and α-AN at a period of hydrolyzing time of 0.5, 1, 2, 3 and 6h, with correlation coefficients of R2=0.9804, 0.9890, 0.9708, 0.9887 and 0.9311, respectively.
