文献类型：期刊文献

中文题名：黄鳍金枪鱼头蛋白酶解条件的研究

英文题名：Study on enzymatic hydrolysis to protein from yellow fin tuna head

作者：洪鹏志[1];杨萍[1];曾少葵[1];吉宏武[1];刘书成[1];章超桦[1]

机构：[1]广东海洋大学食品科技学院

年份：2007

卷号：32

期号：3

起止页码：100

中文期刊名：食品科技

外文期刊名：Food Science and Technology

收录：北大核心2004、北大核心

基金：广东省海洋与渔业局科技兴海项目

语种：中文

中文关键词：金枪鱼;蛋白酶;酶解

外文关键词：thunnus obesu; protease; emzymolysis

中文摘要：确定了中性蛋白酶、木瓜蛋白酶、风味酶两两组合双酶水解金枪鱼头蛋白的最佳组合,利用正交试验探讨了酶浓度、温度、水解时间对双酶水解效果的影响,确定了最佳的水解条件。结果表明:木瓜蛋白酶和中性蛋白酶双酶同时水解金枪鱼头蛋白的效果最好;最佳水解条件下水解液的氨基酸态氮含量为126.53mg/100mL,氮回收率为80.2%;水解液氨基酸分析表明,水解液的氨基酸总量为4.12g/100mL,其中必需氨基酸占36.04%,游离氨基酸为0.81g/100mL。

外文摘要：The optimal catalyzed-hydrolysis conditions of the yellow fin tuna head were obtained by adding the bi-enzyme between papain, neutral protease and flavor protease. Some factors, such as the concentration of protease, hydrolysis temperature, hydrolysis time, affected catalyzed-hydrolysis condition, were studied by the orthogonal experiment. The results indicated that the effect of hydrolysis was the best by adding papain and neutral protease simultaneously. Under the optimal conditions, the content of amino acid nitrogen was 126.53mg/100mL in hydrolysis solution, the recovery rate of nitrogen was 80.2%, the total content of amino acid was 4.12mg/100mL, the essential amino acid accounted for 36.04% in amino acid and the free amino acid was 0.81g/100mL.