鳙鱼鱼肉蛋白的酶解及其对功能性质的影响

为了改善鳙鱼鱼肉蛋白(BCMP)的功能性质以扩大其在食品工业中的应用,以鳙鱼为原料制备了鳙鱼鱼肉蛋白,并利用碱性蛋白酶Alcalase2.4L对其进行水解,得到了3种不同水解度(DH4.5%、DH9.0%、DH13.5%)的酶解物。研究了BCMP及其酶解物的功能性质,包括溶解性、持水性、持油性、乳化性、起泡性。结果表明,与原鳙鱼鱼肉蛋白相比,酶解物的功能性质除持油性以外均有不同程度的提高。此外,DH4.5%的酶解物乳化性和起泡性最高,过度水解(DH9.0%、DH13.5%)反而造成乳化性和起泡性下降。

Functional properties of protein hydrolysates from bighead carp(Aristichthys nobilis) muscle as influenced by degree of hydrolysis

In order to improve the functional properties of bighead carp(Aristichthys nobilis) muscle protein(BCMP) and expand its application in food industry,it was enzymatically hydrolyzed using Alcalase 2.4 L.The functional properties of the Alcalase-assisted protein hydrolysates from bighead carp muscle at different degree of hydrolysis(DH:4.5%,9.0% and 13.5%) were analyzed and compared with BCMP.Alcalase-assisted hydrolysis increased solubility,water holding capacity,emulsifying and foaming properties of protein hydrolysates while decreased oil holding capacity.Emulsifying and foaming properties of the hydrolysates at relatively low DH(4.5%) were higher when compared with BCMP.However,extensive hydrolysis of the protein resulted in a remarkable reduction in emulsifying and foaming properties.