鲢鱼蛋白酶法水解产物的功能性质

doi:10.7506/spkx1002-6630-201205014

食品科学 ›› 2012, Vol. 33 ›› Issue (5): 62-65.doi: 10.7506/spkx1002-6630-201205014

鲢鱼蛋白酶法水解产物的功能性质

陈志军，李向红，刘永乐，俞健，王发祥，王建辉

长沙理工大学化学与生物工程学院

出版日期:2012-03-15 发布日期:2012-03-03
基金资助:
湖南省科技重大专项(2010FJ1007)

Functional Properties of Enzymatically Modified Silver Carp Protein

CHEN Zhi-jun，LI Xiang-hong，LIU Yong-le，YU Jian，WANG Fa-xiang，WANG Jian-hui

School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha 410014, China

Online:2012-03-15 Published:2012-03-03

摘要/Abstract

摘要： 采用复合蛋白酶对酸法提取的鲢鱼蛋白进行水解改性。以水解鲢鱼蛋白为原料，与未酶解的鲢鱼蛋白作对照，考察其溶解性、起泡性、乳化性、持水性油性及流变学特性。结果表明：经酶解后的鲢鱼蛋白在pH2～10的范围内溶解度均在90%以上，较未酶解蛋白有明显的改善；起泡性增加不明显，仅为1.85%，泡沫稳定性延长了60min；乳化性是未酶解蛋白的8倍，乳化稳定性增加；持水、持油性降低，黏度减小。该酶法水解对鲢鱼蛋白质的部分功能性质有一定的改善效果。

关键词: 鲢鱼, 蛋白质, 复合蛋白酶, 溶解性

Abstract: Functional properties of protein hydrolysates from silver carp were studied through comparison with unhydrolyzed protein. The silver carp protein was hydrolyzed by complex protease. The results showed that after enzymatic hydrolysis, the solubility of silver carp protein was more than 90% in the pH range of pH 2－10, which was significantly higher than that of non-enzymatic hydrolyzed protein. The foaming did not exhibit obvious change, which was only 1.85%. The foam stability was extended by 60 min. The emulsifying capability was 8 fold as many as that of non-enzymatic hydrolyzed protein. Meanwhile, emulsion stability also increased. However, water-binding capacity and oil-binding capacity as well as the viscosity of hydrolysates reduced. The results indicated that enzymatic hydrolysis of protein in silver carp by complex protease could improve the functional properties, which will have practical application.

Key words: silver, protein, complex protease, solubility

中图分类号:

TS254.1

陈志军，李向红，刘永乐，俞健，王发祥，王建辉. 鲢鱼蛋白酶法水解产物的功能性质[J]. 食品科学, 2012, 33(5): 62-65.

CHEN Zhi-jun，LI Xiang-hong，LIU Yong-le，YU Jian，WANG Fa-xiang，WANG Jian-hui. Functional Properties of Enzymatically Modified Silver Carp Protein[J]. FOOD SCIENCE, 2012, 33(5): 62-65.

[1]	黄琳琳，张一敏，朱立贤，梁荣蓉，罗欣，成海建，毛衍伟. 蛋白质氧化和翻译后修饰对肉品质的影响及机制研究进展[J]. 食品科学, 2021, 42(9): 241-247.
[2]	张杏亚，杨波，李亚蕾，罗瑞明，阮振甜，撒苗苗，赵珺怡. 基于蛋白质组学技术研究秦川牛肉宰后贮藏过程中肌红蛋白含量及其衍生物转化[J]. 食品科学, 2021, 42(7): 226-231.
[3]	蓝蔚青，孙雨晴，肖蕾，梅俊，谢晶. 冻融循环对大目金枪鱼质构与蛋白质特性变化的影响[J]. 食品科学, 2021, 42(7): 240-246.
[4]	贺文杰，吴彬彬，胥伟，王宏勋，易阳，雷飞飞. 热处理中芡实黄酮对肌原纤维蛋白结构的影响[J]. 食品科学, 2021, 42(6): 46-52.
[5]	罗昆，曹伟超，马子琳，武盟，Omedi Jacob OJOBI，郑建仙，黄卫宁，李宁，Filip ARNAUT. 高产植酸酶乳酸菌发酵对黑豆面包蛋白质品质及烘焙特性的影响[J]. 食品科学, 2021, 42(6): 111-117.
[6]	杨飞艳，辜雪冬，孙术国，罗章，谢司伟，黄文阳. 基于同位素标记相对和绝对定量技术研究藏香猪冷鲜肉冰温保鲜分子机制[J]. 食品科学, 2021, 42(5): 46-54.
[7]	时浩楠，张梦玲，张晋，尹涛，胡杨，尤娟，熊善柏，刘茹. 纳米鱼骨对鲢鱼肌球蛋白凝胶性能的影响[J]. 食品科学, 2021, 42(3): 71-76.
[8]	罗辉，何雨薇，张杏亚，阮振甜，罗瑞明，李亚蕾. 秦川牛肉冷藏期间能量代谢变化及其对肉品质的影响[J]. 食品科学, 2021, 42(17): 201-209.
[9]	朱梦媛，李冲伟. 植物源功能肽的制备、生理活性与应用研究进展[J]. 食品科学, 2021, 42(17): 363-369.
[10]	胡春林，谢晶. 蛋白质氧化对肉食用品质影响的研究进展[J]. 食品科学, 2021, 42(17): 275-281.
[11]	汪少芸，冯雅梅，伍久林，陈旭，冯佳雯，施晓丹，蔡茜茜，张芳. 蛋白质-多糖多尺度复合物结构的形成机制及其应用前景[J]. 食品科学, 2021, 42(17): 1-9.
[12]	周亚军，王雪松，陈艳，王淑杰. 人参浸提液处理对烧鸡食用品质的影响[J]. 食品科学, 2021, 42(15): 66-73.
[13]	巩雪，常江，李丹婷，孙智慧. 超高压对扇贝界面闭壳肌结构的影响[J]. 食品科学, 2021, 42(13): 87-93.
[14]	赵卿宇，林佳慧，沈群. 储藏温度对大米蛋白功能特性的影响[J]. 食品科学, 2021, 42(13): 200-207.
[15]	李安琪，尚静，李前进，郭绰，杨曦，郭玉蓉. 基于蛋白质、多糖混合体系的食品凝胶结构设计策略[J]. 食品科学, 2021, 42(13): 344-352.

鲢鱼蛋白酶法水解产物的功能性质

Functional Properties of Enzymatically Modified Silver Carp Protein

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价