| 米曲霉粗酶和商业蛋白酶对马氏珍珠贝肉酶解特性的比较 |
| |
| 引用本文： | 夏克胜,赵谋明,刘家明,崔春.米曲霉粗酶和商业蛋白酶对马氏珍珠贝肉酶解特性的比较[J].食品与发酵工业,2011,37(8). |
| |
| 作者姓名： | 夏克胜 赵谋明 刘家明 崔春 |
| |
| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510641 |
| |
| 基金项目： | 现代农业产业技术体系建设专项资金资助(贝类,47); 广东省中国科学院全面战略合作项目(2010A090100023) |
| |
| 摘 要： | 以麸皮为原料固体发酵制备种曲,通过磷酸盐缓冲液提取得到粗酶(CP)。采用粗酶、Protamex、Papa-in、PTN6.0S、Flavorzyme以及内源性蛋白酶水解马氏珍珠贝肉蛋白,比较了各种酶的酶解特性、酶解液风味、分子量分布规律及氨基酸组成,并探究了酶解液组成和呈味特征的关联。结果表明:内源性蛋白酶的蛋白质回收率、水解度均最低,麸皮成曲粗酶CP酶解液的蛋白质回收率达68.36%、水解度达64.27%,显著高于其余商业蛋白酶。各酶解液中,CP的酶解液分子质量主要集中在小于3 000 U,其中小于1 000 U的寡肽及游离氨基酸占84.65%,均显著高于其余商业蛋白酶;游离氨基酸释放量和鲜味氨基酸释放率达38.27%,均显著高于其余商业蛋白酶的酶解液。CP酶解液风味最佳,苦味、腥味减弱明显,与内源性蛋白酶酶解液相比,腥味值降为26%,且鲜味值提高至2.75倍。
|
| 关 键 词： | 马氏珍珠贝肉蛋白 酶解 米曲霉 风味 |
Comparison of Hydrolysis Characteristics on Pinctada Martensi Proteins Between a Crude Protease Extract from Aspergillus oryzae and Commercial Proteases |
| |
| Xia Ke-sheng,Zhao Mou-ming,Liu Jia-ming,Cui Chun.Comparison of Hydrolysis Characteristics on Pinctada Martensi Proteins Between a Crude Protease Extract from Aspergillus oryzae and Commercial Proteases[J].Food and Fermentation Industries,2011,37(8). |
| |
| Authors: | Xia Ke-sheng Zhao Mou-ming Liu Jia-ming Cui Chun |
| |
| Affiliation: | Xia Ke-sheng,Zhao Mou-ming,Liu Jia-ming,Cui Chun(College of Light Industry and Food Science,South China University of Technology,Guangzhou 510641,China) |
| |
| Abstract: | A crude protease(CP)was prepared from Aspergillus oryzae in this work.CP,four commercial proteases(Protamex,Papain,PTN6.0S,Flavorzyme)and nonprotease were employed to hydrolyze Pinctada martensi.CP was found to be more effective protease with protein recovery of 68.36% than the tested commercial proteases,just little lower than PTN6.0(71.38%).Moreover,CP produced the highest degree of hydrolysis(DH,64.27%)than others.The test of molecular weight distribution indicated that CP hydrolysate was mainly consiste... |
| |
| Keywords: | Pinctada martensi proteins hydrolysis Aspergillus oryzae sensory taste |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
