两种酶水解鲢鱼蛋白产物功能性质研究

采用Alcalase 2.4L和Flavourzyme 500L蛋白酶对鲢鱼肉进行水解,研究了水解产物的水解度与体系的pH值对其功能性质的影响。水解产物的溶解度在pH4时最低,碱性时具有较高的溶解度;浊度随pH值变化趋势与溶解度相反,浊度越大,溶解度越小。随水解度的增加,水解产物的乳化活性指数、乳化稳定性、起泡性和泡沫稳定性减小(p<0.05);在水解度相同情况下,水解产物的功能性质取决于所用酶的种类。结果表明,鲢鱼肉蛋白水解产物的功能性质受其水解度和所用酶种类的影响。

Functional Characterization of Protein Hydrolysates from Silver Carp(Hypophthalmichthys molitrix)Meat by Two Kinds of Proteases

Functional properties of protein hydrolysates from silver carp(Hypophthalmichthys molitrix) meat,hydrolyzed respeetively by Alcalase 2.4L and Flavourzyme 500L with different degrees of hydrolysis(DH) were studied. The bitterness of protein hydrolysates by Alcalase 2.4L is stronger than that of protein hydrolysates by Flavourzyme 500L at the same DH. The solubilities of protein hydrolysates are lower at pH 4,but higher at basic pH. The turbidity of hydrolysates decreases with the increase of solubilities. With the DH rising,the interfacial activities(emulsion activity index,emulsion stability index,foaming capacity,foam stability) of the hydrolysates decrease(p < 0.05) . At the same DH,the functionalities of the protein hydrolysates depended on the used enzyme. These results revealed that the functionalities of the protein hydrolysates from silver carp meat are determined by the DH and by the used enzyme type.