白鲢鱼骨蛋白酶水解工艺研究

Study on Enzymatic Hydrolysis Conditions of Protein in Silver Carp Bone

以白鲢鱼骨蛋白为对象,研究Alcalase、Flavorzyme两种蛋白酶的适宜水解条件,并采用正交试验对Alcalase与Flavorzyme分步水解白鲢鱼骨蛋白的工艺进行了优化。结果表明:Alcalase、Flavorzyme的适宜反应温度分别为55和50℃,适宜反应pH值分别为7.5和6.0。分步酶水解的适宜条件是在料液比1:4(W/V),起始pH8.0时,用1500U/g、PrAlcalase于55℃水解2h后,再用1500U/g、PrFlavorzyme水解2h,水解度达30.05%,氮收率达79.80%;比单独用Alcalase或Flavorzyme水解时,鱼骨蛋白的水解度分别提高了10.05%和10.07%,氮收率分别提高了4.54%和12.54%。

The enzymatic hydrolysis action of protein in silver carp bone by Alcalase and Flavorzyme were investigated, and step hydrolysis conditions of protein in Silver Carp bone were optimized by orthogonal experiment. The optimum reaction temperature and pH value of Alcalase and Flavorzyme were 55℃ and 50℃, 7.5 and 6.0, respectively. Hydrolysis degree, 30.05%, and nitrogen recovery ratio, 79.80% could be reached by hydrolyzing protein with 1500U/g Alcalase at the solid-liquid ratio of 1：4（W/V）, initial pH8.0 for 2 hours at 55℃, and then with 1500U/g Flavorzyme for another 2 hours. Compared with those of hydrolyzing with Alcalase or Flavorzyme alone, hydrolysis degree were increased by 10.05% and 10.07%, and nitrogen recovery ratio were increased by 4.54% and 12.54%, respectively.