作　　者： ; ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《现代食品科技》 2008年第12期1213-1216,共4页

摘　　要： 以罗非鱼下脚料为原料,采用Alcalase蛋白酶、中性蛋白酶、风味蛋白酶对其进行控制酶解,通过pH-stat法控制水解程度,制备不同水解度(1.0%～15.0%)的罗非鱼下脚料酶解蛋白,探讨酶的种类和水解度对其乳化性和发泡性的影响。结果表明:在水解度较低(3.0%～5.0%)时,酶解蛋白的乳化性和发泡性较好,随着水解度进一步增大,酶解蛋白的乳化性和发泡性均降低;比较而言,由中性蛋白酶水解得到的酶解蛋白乳化性较好,而风味蛋白酶水解得到的酶解蛋白发泡性较好;此外,pH值(2～10)对轻度酶解蛋白的乳化性和发泡性影响较大,在pH 4.0～5.0范围内,酶解蛋白的乳化性和发泡性最差。 Hydrolyzed proteins of Tilapia by-products were prepared by Alcalase, Neutrase and Flavourzyme in this study. Degrees of hydrolysis were controlled from 1.0% to 15.0% by pH-stat method. Effects of enzyme and degree of hydrolysis （DH） on emulsifying and foaming properties of hydrolyzed Tilapia by-products proteins were determined. Results showed that better emulsifying and foaming properties of hydrolyzed protein were obtained at the lower DH value （3.0%~5.0%）, and those properties decreased with the increase of the DH value. It was also found that the best emulsifying and foaming properties of hydrolyzed proteins were achieved by Alcalase and Flavourzyme, respectively. The pH value of reaction system （2.0-10.0） also showed obviously effects on emulsifying and foaming properties of hydrolyzed proteins with low DH. And the pH value of 4.0-5.0 resulted in the lowest emulsifying and foaming properties of the hydrolyzed proteins.

关 键 词： 罗非鱼下脚料 酶解蛋白 乳化性 发泡性

领　　域： [轻工技术与工程] [轻工技术与工程]