| 草鱼肉蛋白酶解物功能特性及质量控制的研究 |
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| 引用本文： | 李雪,尤娟,罗永康.草鱼肉蛋白酶解物功能特性及质量控制的研究[J].食品工业科技,2011,32(2):81-84. |
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| 作者姓名： | 李雪 尤娟 罗永康 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 基金项目： | 现代农业产业技术体系建设专项资金资助(nycytx-49-24); 国家自然科学基金项目(30871946); 国家科技支撑计划(2008BAD94B06) |
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| 摘 要： | 采用Neutrase对草鱼鱼肉蛋白进行了酶解,得到了水解度(DH)为4.72%、9.80%、13.32%的酶解产物(NH),并分析了pH与水解度对酶解产物功能特性的影响。结果表明,酶解产物的溶解性、乳化性、起泡性在pH为4时达到最低,而后随pH的增大而增加。在pH为3～8的范围内随水解度的增加,酶解产物的溶解性增加,起泡性降低。pH为4时,水解度为4.72%、9.80%、13.32%的酶解产物的热稳定性之间存在显著性差异(P<0.05),且随水解度升高而增大。在pH为3～5的范围内酶解产物的乳化性随水解度升高而降低。酶解产物的溶解性、乳化性、起泡性间存在相关性(P<0.05)。
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| 关 键 词： | 草鱼 水解 功能特性 |
Functional properties and quality control of protein hydrolysates from grass carp fish ( Ctenopharyngodon idellus) meat |
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| LI Xue,YOU Juan,LUO Yong-kang.Functional properties and quality control of protein hydrolysates from grass carp fish ( Ctenopharyngodon idellus) meat[J].Science and Technology of Food Industry,2011,32(2):81-84. |
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| Authors: | LI Xue YOU Juan LUO Yong-kang |
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| Affiliation: | LI Xue,YOU Juan,LUO Yong-kang* (College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China) |
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| Abstract: | Functional properties of protein hydrolysates from grass carp fish (Ctenopharyngodon idellus) meat,hydrolyzed by Neutrase(NH) at 4.72%,9.80% and 13.32% of degree of hydrolysis(DH) were investigated. The solubilities,emulsion activity index and foaming capacity were the lowest at pH4.With the DH rising,the solubilities of hydrolysates increased,but the foaming capacity decreased in the pH range of 3~8. The NH displayed a lower heat stability with the DH rising at pH4 (P<0.05). As the DH rise,the emulsion act... |
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| Keywords: | grass carp hydrolysis functional properties |
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