| 低值鱼蛋白磷酸化改性对酶解影响研究 |
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| 引用本文： | 刘通讯,李媛. 低值鱼蛋白磷酸化改性对酶解影响研究[J]. 食品工业科技, 2006, 0(3): 103-105 |
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| 作者姓名： | 刘通讯 李媛 |
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| 作者单位： | 华南理工大学食品与生物工程学院,广东,广州,510640 |
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| 基金项目： | 广东省博士启动基金;广东省农业科技攻关项目;广东省科技厅科技计划 |
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| 摘 要： | 对低值鱼蛋白磷酸化改性,并进行体外酶解,研究了磷酸化鱼蛋白的酶解特性(酶解物氨态氮得率、TCA可溶性肽得率及肽分子量分布)。结果表明,磷酸化低值鱼蛋白酶解物中TCA-N得率与对照样相近,约46%,磷酸化对其酶解程度影响很小。
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| 关 键 词： | 鱼蛋白 磷酸化 改性 酶解 |
| 文章编号： | 1002-0306(2006)03-0103-03 |
| 修稿时间： | 2005-07-19 |
Effect of phosphorylation on the enzymatic hydrolysis of low-value fish protein |
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| Liu Tongxun. Effect of phosphorylation on the enzymatic hydrolysis of low-value fish protein[J]. Science and Technology of Food Industry, 2006, 0(3): 103-105 |
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| Authors: | Liu Tongxun |
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| Affiliation: | Liu Tongxun et al |
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| Abstract: | Low-value fish was firstly phosphorylated and then hydrolyzed by enzymes. The enzymatic hydrolysis was studied based on the yield of amino acids,TCA-soluble peptide,and their molecular weight distribution of peptide. Results showed that yield of TCA-N in phosphorylated fish protein hydrolysate approached to that of the control sample and phosphatization had little effect on hydrolysis. |
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| Keywords: | fish protein phosphorylation modification enzymatic hydrolysis |
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