低值鱼蛋白的热变性与酶解特性关系研究

Study on Relationship Between Heat Denaturation Level and Enzymatic Hydrolysis of Low-price Fish Protein

本文选用低值鱼为对象,研究它们在不同的热处理条件下蛋白变性程度、-SH含量变化及它们对酶解特性的影响。DSC扫描曲线显示:热处理温度升高、时间延长,变性程度增大,80℃,10min蛋白变性程度已达98.31%。酶解结果表明除60℃外,80℃和100℃均不利于酶解。热变性后蛋白中-SH含量与TCA可溶性氮成较好线性关系。

The denaturation level and content of -SH in different thermal treatment and the effect of enzymatic hydrolysis of low-price fish protein were studied in this article. Differential scanning calorimetry(DSC) thermal curves showed that denaturation level rose while increasing processing temperature or prolonging time. Treatment of 80℃ for 10min has led to denaturation level of 98.31%. The hydrolysis results indicated that besides 60℃, 80℃ and 100℃, the other treatment was disadvantageous to enzyme hydrolyzing. The -SH content was in good linear relationship with that of TCA-soluble nitrogen.