鲢鱼中肌原纤维蛋白酶法水解的研究

通过测定水解度及对水解液进行感官评价，研究了鲢鱼肌原纤维蛋白的酶水解条件与脱苦脱腥味条件。结果表明：胰蛋白酶单酶水解的最佳条件为：酶用量1．5％，pH8．0，温度45℃，水解时间5h；木瓜蛋白酶单酶水解的最佳条件为：酶用量1．0％，pH7．0，温度50℃，水解时间6h。双酶水解的最佳组合为先加木瓜蛋白酶水解3h，后加胰蛋白酶水解2h。在水解液中添加2．0％～2．5％活性炭，于40℃保温0．5h的脱苦脱腥效果较佳。

Study on Enzymatic Hydrolysis of Myofibrillar Proteins from Silver Carp Fish

The conditions of enzymatic hydrolysis on myofibrillar protein from silver carp were studied by the degree of hydrolysis and debittiering and deodorization by sense evaluating. The results showed that when one enzyme wasused ahme,the highest hydrolyzed degree was obtained when hydrolyzed by 1.5 % trypsin at pH 8.0,45 ℃ for 5 h or 1.0 % papain at pH 7.0,50 ℃ for 6 h. When two-enzymatic were used together,hydrolyzed by trypsin firist 3 hours and second by papain 2 hours,the degree of hydrolyzis was the highest. The best debittiering and deodouring effect was got by adding 2.0 %-2.5% active carbon to hydrolysis solution and kepping at 40 ℃ for 0.5 hour.