鱼粉生产废弃榨汁的中性蛋白酶水解技术研究初探.pdf

※工艺技术 食品科学 2007, Vol. 28, No. 07 121 顾 林，孙 婧，姜 军 (扬州大学食品科学与工程学院，江苏 扬州 225001) ：本研究探讨了用中性蛋白酶法酶解鱼粉榨汁蛋白质的水解工艺以及水解液氨基酸组成和相对分子量的分布 范围。应用正交试验法研究了鱼粉榨汁蛋白质酶解条件。结果表明：最佳酶解条件是酶量400U/g，酶解温度 55℃，酶解时间6h，pH7.5，鱼粉榨汁蛋白质水解度平均为52.3%。应用氨基酸分析仪和高效液相色谱分析了该 水解液的氨基酸组成和相对分子量的分布范围，水解液中相对分子质量为 132～1500的2～10肽水解物占 80%，氨 基酸组成平衡、必需氨基酸含量丰富。鱼粉榨汁可以作为保健食品、营养强化剂的高品质原料，同时对于解决鱼 粉加工行业的废水污染具有重要意义。 ：鱼粉榨汁；中性蛋白酶；高效液相色谱；水解技术 Preliminary Study on Enzyme Hydrolysis of Squeeze Junk from Fish Powder Production GU Lin，SUN Jing，JIANG Jun (College of Food Science and Engineering, Yangzhou University, Yangzhou 225001, China) Abstract ：This article analysed the hydrolysis technology of the squeeze junk protein from the fish powder by neutral enzyme, amino acid compositions and the relative molecular weight scope of the hydrolysis liquid. Using orthogonal test to study the proteinase hydrolysis conditions of the squeeze junk protein from the fish powder. The results showed that the mean hydrolysis degree was 52.3% when pH was 7.5 and 400 U/g enzyme quantity at 55 ℃ hydrolysis for 6 hours. This article also analysed the amino acid compositions and the relative molecular weight scopes of the hydrolysis liquid by amino acid analysis instrument and HPLC, the results showed that the hydrolysis liquid had balance amino acid compositions and plentiful indispensable amino 收稿日期：2007-05-22 基金项目：江苏省高技术研究项目(BG2003320) 作者简介：顾林(1956-)，男，副教授，研究方向为农产品加工。 Alcalase 碱性内切蛋白酶水解碱溶性蛋白的最佳水解条 repletion of iron induces free radical mediated alteration in the gas- 件：底物浓度6%，pH 值 9.0，水解温度50℃，酶底 trointestinal tract of