青鳞鱼肌肉蛋白质风味酶水解条件与水解产物研究(英文)Conditions and Hydrolysate of the Enzymolysis of Harengula zunasi B.Muscle Proteins by Flavorease
邓尚贵,杨萍,杨志娟,吴育廉
摘要(Abstract)：
对青鳞鱼肌肉蛋白质风味酶的水解条件及产物进行了详细研究。正交试验结果表明 ,在 2h内 ,风味酶对肌肉蛋白质的最适宜条件为酶浓度 180× 10 3 IU/ g、4 5℃、pH7.0及底物浓度 3.3% ;产物分析提示风味酶对胱氨酸、缬氨酸、蛋氨酸、亮氨酸、苯丙氨酸、组氨酸及酪氨酸结合的肽键具有最高的特异性 ,它还具有形成新的肽键的能力 ;在 10～ 180min内任一时刻的水解产物经过离心 ,0 .4 5μm -和 0 .2 2 μm过滤而得到的水解物的分子大小没有明显的差异 ,同时 10～ 180min内任一时刻的离心水解产物间的平均相对分子质量也没有明显差异。研究结果为青鳞鱼的综合利用提供了基础理论依据。
关键词(KeyWords)： 青鳞鱼;肌肉蛋白;酶解;风味酶
基金项目(Foundation): ThisprojectwasaidedfinanciallybyNationalNaturalScienceFoundationofChina(30371123)andGuangdongScienceandTechnologyOffice(2KM06002S)
作者(Author): 邓尚贵,杨萍,杨志娟,吴育廉
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