作　　者： ; ; ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《广东农业科学》 2013年第9期96-98,102,共4页

摘　　要： 采用Alcalase蛋白酶对罗非鱼鱼皮进行控制酶解,通过pH-stat法控制水解程度,制备不同水解度的酶解蛋白,探讨水解度对酶解液蛋白得率、酶解蛋白粉的乳化性、溶解性和感官特性的影响。结果表明,在试验范围(DH=2%～10%)内,随着水解度的增加,酶解蛋白得率增大,酶解蛋白粉的纯度增加,溶解性和乳化性下降;综合感官评定结果显示,各样品腥味和色泽间差异显著,而基本没有苦味。当水解度为2%时,酶解蛋白粉的溶解性和乳化性最好,而其杂质含量高,感官品质明显较差;比较而言,水解度为5%且酶解前经过了热处理的样品感官品质最好。因此,控制较低的水解程度(如DH=5%),可以得到感官品质和功能特性较好的高纯度酶解蛋白。 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 powder increased, and solubility and emulsifying properties of hydrolyzed protein powder decreased with increased degree of hydrolysis. Sensory evaluation results showed that, for different samples, significant different fishy smell and color was observed, and insignificant bitterness was tasted. For protein powder of 2% hydrolysis degree, the highest solubility and emulsifying properties were obtained with corresponding high impurity and inferior sensory quality. Comparatively, the best sensory properties was obtained for hydrolyzed protein of 5% hydrolysis degree with heat processing before enzymatic hydrolysis. High purity hydrolyzed protein with good sensory properties and functional characteristics could be prepared by controlling of the lower hydrolysis degree （e.g. DH=5%） from Tilapia skin.

关 键 词： 罗非鱼鱼皮 酶解蛋白 感官品质 溶解性 乳化性

领　　域： [轻工技术与工程] [轻工技术与工程]