作　　者： ; ; ; (邓尚贵）;

机构地区： 湛江海洋大学食品科技学院

出　　处： 《湛江海洋大学学报》 2005年第3期13-18,共6页

摘　　要： 研究了青鳞鱼蛋白复合酶控制水解产物的功能特性.结果表明,复合酶控制水解能够显著地改善水解物的溶解性、乳化活力及起泡性能.水解物在pH 2.0～10.0范围内其NSI为89.3%～98.5%,且在酸性范围NSI高于碱性范围;在酸性pH内水解物的乳化活力都高于112 m2/g,随着DH的增加,最大乳化活力出现的pH范围更宽广,但水解却降低了乳化稳定性.蛋白质质量分数为1%～5%时,FP随质量分数的增加而增加;泡沫形成后,未水解的蛋白质具有最高的稳定性,DH为8.4%的水解物具有最高的稳定性. In this paper, studies on functionality of hydrolysate by using controlled complicated enzyme hydrolysis of Harengula zunasi Bleeker proteins. The results showed that the complicated enzymes can improve significantly the solvability, emulsifying activity index and foaming capacity of hydrolysate. Meanwhile, NSI of hydrolysate is from 89.3% to 98.5% in the pH range 2 - 10 and the date is higher at acidic pH than alkaline pH; and the pH range of the highest emulsifying activity index of the hydrolysate is wider with DH increase and the date exceed 112 m^2/g. The foaming capacity of hydrolysate increases with protein consistency increasing from 1% to 5%. After the foam has formed, the foam stability of the non - hydrolyzed protein is higher than that of hydrolysate, however, the foam of DH - 8.4% hydrolysate is the most stabilly than that of other hydrolysates.

关 键 词： 水解物 酶 控制水解 功能特性 青鳞鱼

领　　域： [轻工技术与工程] [轻工技术与工程]