草鱼内脏蛋白质的水解特性

doi:10.7506/spkx1002-6630-201309002

食品科学 ›› 2013, Vol. 34 ›› Issue (9): 5-9.doi: 10.7506/spkx1002-6630-201309002

草鱼内脏蛋白质的水解特性

苘钰婷，丛艳君*

北京工商大学食品学院，北京市食品风味化学重点实验室，食品添加剂与配料北京高校工程研究中心，北京 100048

收稿日期:2012-07-31 修回日期:2013-04-16 出版日期:2013-05-15 发布日期:2013-05-07
通讯作者: 丛艳君 E-mail:congyj@th.btbu.edu.cn
基金资助:
国家自然科学基金青年基金项目;北京市教委面上项目;北京市组织部优秀人才项目

Hydrolysis Characteristics of the proteins from Grass Carp Viscera

QING Yu-ting，CONG Yan-jun*

Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Food Flavor
Chemistry, School of Food Science and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China

Received:2012-07-31 Revised:2013-04-16 Online:2013-05-15 Published:2013-05-07
Contact: Yanjun Cong E-mail:congyj@th.btbu.edu.cn

摘要/Abstract

摘要：

以草鱼内脏为原料，脱脂离心制备蛋白质粗提液，用SDS-PAGE方法测定蛋白质分子质量，然后以制备的草鱼内脏蛋白质为底物，比较研究木瓜蛋白酶、碱性蛋白酶、风味蛋白酶、胃蛋白酶、胰蛋白酶和中性蛋白酶的水解特性。结果表明：草鱼内脏蛋白质分子质量分别约为32.4、13.2、2.8kD。6种酶解液中氨基酸含量在前6h随着时间的延长迅速增加，后趋于平稳；风味蛋白酶的氨态氮含量最高，碱性蛋白酶与中性蛋白酶之间差异不显著，其他各种蛋白酶两两之间差异都显著。而胰蛋白酶、胃蛋白酶、中性蛋白酶、木瓜蛋白酶、风味蛋白酶多肽含量在酶解6h达到最大值，碱性蛋白酶在酶解9h时达到最大值，木瓜蛋白酶多肽含量最高，而风味蛋白酶的最低。随着酶解的不断进行，酶解液的呈味效果不断发生着变化，酶解液的呈味特性随着氨基酸和多肽的释放，鲜味逐渐明显，以感官评价为指标风味蛋白酶的鲜味最强，6种蛋白酶互相之间差异都显著。

关键词: 草鱼内脏, 蛋白质, 水解, 呈味

Abstract:

The effects of papain, alcalase, flavorzyme, pepsin, trypsin and neutral on the proteolytic activities of protein from the grass carp viscera were studied. Protein extracts were obtained by centrifugation. The molecular formula of protein was measured by SDS-PAGE.The results showed that the molecular formula of protein were 39.4KDa, 13.2KDa, 2.8KDa, respectively. The ammoniacal nitrogen contents in the hydrolyzates increased rapidly in the first 6 hours, then were stable. The peptide nitrogen contents reached the peak at the sixth hour for other protease except alcalase at the ninth hour. Ammonia nitrogen content of hydrolyzates were the highest for flavorzyme, and the differences were significant with each other except between alcalase and neutral. The peptide nitrogen contents of papain were higher than those by the other enzymes, while those by flavorzyme were the lowest. The taste of the hydrolyzates were constantly changing along with the enzymatic hydrolysis proceeded. As the release of amino acid and peptide, fresh flavor became notable. The umami of flavorzyme were significantly notable.

中图分类号:

TS254.9

苘钰婷，丛艳君*. 草鱼内脏蛋白质的水解特性[J]. 食品科学, 2013, 34(9): 5-9.

QING Yu-ting，CONG Yan-jun*. Hydrolysis Characteristics of the proteins from Grass Carp Viscera[J]. FOOD SCIENCE, 2013, 34(9): 5-9.

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草鱼内脏蛋白质的水解特性

Hydrolysis Characteristics of the proteins from Grass Carp Viscera

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