| 酶法水解蟹壳蛋白 |
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| 引用本文： | 张立彦,刘启莲.酶法水解蟹壳蛋白[J].食品与发酵工业,2011,37(7). |
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| 作者姓名： | 张立彦 刘启莲 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 基金项目： | 广东省科技厅农业攻关项目资助(项目编号2007A020100001-11) |
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| 摘 要： | 对水解脱钙蟹壳中蛋白质的蛋白酶进行了选择,并探讨了蛋白酶水解的条件,通过扫描电镜(SEM)观察了采用不同脱除蛋白方法处理后的甲壳素表面状态,分析了蛋白水解液中的氨基酸组成及营养价值。结果表明,Alcalase2.4 L酶比较适于水解蟹壳中的蛋白质,水解度较其他蛋白酶高。Alcalase2.4 L水解蟹壳蛋白的最适条件为:温度60℃,pH8.0,料液比1∶3,酶底物比为3 000 U/g,水解5 h后水解度可达到14%左右。酶法与碱法脱蛋白对甲壳素表面微观状态影响不同,酶法脱蛋白后甲壳素表面较光洁。水解液中的氨基酸组成与FAO/WHO建议的理想模式基本一致,鲜味氨基酸含量较高。
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| 关 键 词： | 蟹壳蛋白 Alcalase2.4L蛋白酶 脱除蛋白 微观状态 氨基酸组成 |
Study on Enzymatic Hydrolysis of Protein in Decalcified Crab Shell |
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| Zhang Li-yan,Liu Qi-lian.Study on Enzymatic Hydrolysis of Protein in Decalcified Crab Shell[J].Food and Fermentation Industries,2011,37(7). |
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| Authors: | Zhang Li-yan Liu Qi-lian |
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| Affiliation: | Zhang Li-yan,Liu Qi-lian(Department of Food Engineering,College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | Alcalase2.4 L was selected for the hydrolysis of protein in decalcified crab shell.The optimum conditions for hydrolysis,microstructure of chitin deproteinized and the amino acid composition in hydrolysate were investigated.The degree of hydrolysis was up to about 14% when the hydrolysis was carried out at the optimal conditions(60℃,pH8.0,solid to solution ratio 1∶ 3 and enzyme to substrate ratio 3000U/g).The surface of chitin deproteinized by Alcalase2.4 L was glabrous and it was different from the microstructure of chitin deproteinized by alkaline solution.The amino acid composition in hydrolysate obtained by alcalase2.4 L hydrolysis corresponded with the ideal demand mode of human that is recommended by FAO and WHO.The content of umami amino acids was high in the hydrolysate. |
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| Keywords: | protein in crab shell decalcifed Alcalase2 4 L deproteinization microstructure amino acids composition |
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