酶法水解对罗非鱼鱼皮蛋白物化性质的影响.pdfVIP

96 广东农业科学 2013 年第 9 期 酶法水解对罗非鱼鱼皮蛋白物化性质的影响 漆 嫚 赖永强 周春霞 杨 萍 洪鹏志 广东省水产品加工与安全重点实验室/广东普通高等学校水产品深加工重点实验室/ 广东海洋大学食品科技学院袁 广东 湛江 524088冤 要 采用Alcalase 蛋白酶对罗非鱼鱼皮进行控制酶解袁通过 pH-stat 法控制水解程度袁制备不同水解度的酶解蛋白袁探讨 水解度对酶解液蛋白得率尧酶解蛋白粉的乳化性尧溶解性和感官特性的影响遥结果表明袁在试验范围 DH=2%耀10%冤内袁随着水解度 的增加袁酶解蛋白得率增大袁酶解蛋白粉的纯度增加袁溶解性和乳化性下降曰综合感官评定结果显示袁各样品腥味和色泽间差异显 著袁而基本没有苦味遥当水解度为 2% 袁酶解蛋白粉的溶解性和乳化性最好袁而其杂质含量高袁感官品质明显较差曰比较而言袁水解 度为 5%且酶解前经过了热处理的样品感官品质最好遥 因 袁控制较低的水解程度 如 DH=5%冤袁可以得到感官品质和功能特性较 好的高纯度酶解蛋白遥 关键词 罗非鱼鱼皮曰 酶解蛋白曰 感官品质曰 溶解性曰 乳化性 中图分类号 TS254.9 文献标识码 A 文章编号 1004-874X 2013冤09-0096-03 Effect of enzymatic hydrolysis on physicochemical properties of Tilapia Skin Protein QI Man, LA I Yong-qiang, ZHOU Chun-x ia, YANG Ping, HONG Peng-zhi (G uangdong Prov inc ial Key Laboratory of A quatic Product Processing and Safety, Key Laboratory of A dv anced Processing of A quatic Products of G uangdong Highe r Education Institution, College of Food Sc ie nce and Technology, Guangdong Ocean Unive rsity, Zhanj iang 524088, China) Abstract: Enzymatic proteins with good sensory properties and functional characteristics were obtained from Tilapia skin. Enzymatic proteins were prepared from Tilapia skin by Alcalase. Hydrolysis degree was controlled by pH-stat method. Effect of hydrolysis degree on the yield of enzymatic protein, solubility, emulsifying properties and sensory properties of protein power were studied. The results showed that in the range of the experiment(DH=2%~10%), the yield of hydrolyzed protein and purity protein powde