摘要
以青鳞鱼鱼肉为原料,用风味蛋白酶对其进行水解处理制取水解蛋白质,通过单因素试验考察了酶解温度、加酶量、酶解时间、底物浓度、pH值等不同因素对青鳞鱼蛋白质水解物中游离氨基态氮含量和水解度的影响。在此基础上,采用Box-Behnken试验设计,优化了青鳞鱼水解蛋白质的制备工艺。结果表明:在水解温度50℃、pH值6.5、底物∶水=1.0∶1.9(质量比)、加酶量2200U/g、酶解时间300min条件下,青鳞鱼蛋白质的水解度为14.82%,与理论预测值之间误差仅为0.29%,游离氨基态氮含量为1.946mg/ml,表明采用响应面法优化得到的青鳞鱼蛋白质酶解工艺参数准确可靠。酶解产物主要由3~19肽构成,占总酶解产物的71.63%,其中2~4肽占总酶解产物的48.86%。表明青鳞鱼鱼肉经风味蛋白酶水解时主要生成聚合度为2~4的小分子寡肽,风味蛋白酶对青鳞鱼蛋白质具有较强水解作用。
Using Harengula zunast as raw material,the hydrolyzed protein was prepared by hydrolysis of fish meat with flavourzyme.The effects of hydrolysis temperature,enzyme dosage,enzymolysis time,substrate concentration and pH value on the content and hydrolysis degree of free amino nitrogen in hydrolysate of Harengula zunast protein were investigated by single-factor experiments.On this basis,the preparation process of hydrolyzed protein was optimized by Box-Behnken experimental design.The optimum hydrolysis parameters were as follows:temperature 50℃,pH 6.5,mass ratio of substrate concentration 1.0∶1.9,enzyme dosage 2 200 U/g,and reaction time 300 min.Under the optimized technology,the hydrolysis degree of Harengula zunast protein was 14.82%,and the relative error between predicted value and actual value was 0.29%,the content of free amino nitrogen was 1.946 mg/ml.The results showed that the parameters of protease hydrolysate obtained by response surface method were accurate and reliable.The enzymatic hydrolysates were mainly composed of 3-19 peptides,accounting for 71.63%of the total hydrolysates,and the 2-4 peptide accounted for 48.86%.These results indicanted that the small molecular oligopeptides with the degree of polymerization of 2-4 were mainly produced when Harengula zunast fish meat was hydrolyzed by flavourzyme,and flavourzyme had strong hydrolysis effect on Harengula zunast protein.
作者
俞益芹
张焕新
殷玲
祁兴普
董志俭
YU Yi-qin;ZHANG Huan-xin;YIN Ling;QI Xing-pu;DONG Zhi-jian(Jiangsu Agri-animal Husbandry Vocational College,Taizhou 225300,China)
出处
《江苏农业学报》
CSCD
北大核心
2019年第3期701-708,共8页
Jiangsu Journal of Agricultural Sciences
基金
国家自然科学青年基金项目(31502020)
江苏省“青蓝工程”项目(20160418)
泰州市“311”人才培养工程项目
泰州市科技支撑计划(农业)项目(TN201712)
江苏农牧科技职业学院院级课题(NSFPT201616)
关键词
青鳞鱼
风味蛋白酶
氨基态氮
水解度
Harengula zunast
flavourzyme
amino nitrogen
degree of hydrolysis
