鲢鱼头及骨中蛋白质的酶解条件优化

Enzymatic extraction of protein from the head and bone of silver carp by papain

采用木瓜蛋白酶对鲢鱼头及骨中蛋白质进行水解,研究了酶用量、料液比(底物浓度)、酶解温度及时间对水解度的影响,采用正交试验对酶解条件进行了优化。结果显示,水解度随酶用量、酶解温度和时间的增加而增大,底物浓度过低或过高均不利于原料中蛋白质的提取。鲢鱼头及骨中蛋白质提取的最佳条件为木瓜蛋白酶用量2%(w/w,以蛋白质质量计)、料液比1∶1.4(w/v)、酶解温度55℃、酶解时间7h。该条件下蛋白质的水解度为12.07%,所得水解物色泽较浅,且无苦味。

In the present study, papain was used as a catalyst to extract protein from the head and bone of silver carp （Hypophthalmichthys molitrix）. In addition, the effects of papain concentration, substrate concentration, extraction temperature and time on the degree of hydrolysis （DH） were studied, and the extraction conditions were optimized by orthogonal experiment. The results showed that DH values increased with increasing papain concentration, temperature and time while too much or too little amount of substrate was unfavorable to protein extraction from the raw material. The best levels of the concentrations of papain and substrate, extraction temperature and time were 2% （w/w, based on the protein content）, 1：1.4 （w/v）, 55℃ and 7h, respectively. Under this optimal hydrolysis condition, DH value was 12.07% and the hydrolysate obtained was little bitter.