| 罗非鱼鱼皮鱼鳞蛋白的酶解及超滤分离 |
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| 引用本文： | 王彦蓉,崔春,赵谋明,欧阳珊,肖如武. 罗非鱼鱼皮鱼鳞蛋白的酶解及超滤分离[J]. 食品与发酵工业, 2011, 37(9) |
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| 作者姓名： | 王彦蓉 崔春 赵谋明 欧阳珊 肖如武 |
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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： | 广东省教育部产学研结合项目(2009B090600120); 广州市成果推广计划项目(2008C13G061) |
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| 摘 要： | 采用Alcalase2.4L、Protamex、Papain、PTN6.0S和Neutrase酶解罗非鱼鱼皮鱼鳞蛋白,探讨了超滤对酶解液分子质量分布和氨基酸组成的影响。结果表明,Alcalase2.4L、PTN6.0S酶解产物的蛋白质回收率、肽得率和水解度均较高,Alcalase2.4L∶PTN6.0S为1∶2添加时酶解效果最好,蛋白回收率为96.37%,水解度为13.24%,肽得率为83.13%。经超滤处理后,3000 u以下分子质量的肽段达到97.73%,比超滤前增加了5.37%,总氨基酸含量由84076.12 mg/100 g增加到97234.79 mg/100 g。
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| 关 键 词： | 罗非鱼鱼皮鱼鳞 酶解 超滤 相对分子质量分布 |
Characteristics of Enzymatic Hydrolysates of Tilapia Skin Protein and Effects of Ultrafiltration on It |
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| Wang Yan-rong,Cui Chun,Zhao Mou-ming,Ouyan Shan,Xiao Ru-wu. Characteristics of Enzymatic Hydrolysates of Tilapia Skin Protein and Effects of Ultrafiltration on It[J]. Food and Fermentation Industries, 2011, 37(9) |
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| Authors: | Wang Yan-rong Cui Chun Zhao Mou-ming Ouyan Shan Xiao Ru-wu |
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| Affiliation: | Wang Yan-rong,Cui Chun,Zhao Mou-ming,Ouyan Shan,Xiao Ru-wu(College of Light Industry and Food Science,South China University of Technology,Guangzhou 510641,China) |
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| Abstract: | Tilapia skin protein was hydrolyzed by Alcalase2.4L,Protamex,Papain,PTN6.0S,Neutrase enzymes.The hydrolysis reactions catalyzed by these enzymes were studied.Results revealed that the protein utilization,peptide yield and the degree of hydrolysis of Tilapia skin protein by PTN6.0S and Alcalase2.4L were higher than those by the other enzymes.Among the achieved hydrolysates,the hydrolysate achieved with Alcalase2.4L∶ PTN6.0S(1∶ 2) had the best result,the protein utilization,the degree of hydrolysis and peptide yield were respectively 96.37%,13.24% and 83.13%.After the ultrafiltration treatment,the ratio of the molecular weight less than 3000 u reached 97.73%,the total amino acid content increased from 97234.79mg/100g to 84076.12mg/100g. |
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| Keywords: | Tilapia skin protein enzymatic hydrolysis ultrafiltration distribution of peptide molecular weight |
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