复合酶法水解鱿鱼蛋白及水解产物的研究

Research on squid protein hydrolyzed by compound proteases and hydrolysate

采用复合酶(Alcalase碱性内切蛋白酶和Flavourzyme风味蛋白酶)水解鱿鱼蛋白,并对水解产物进行了研究。利用正交试验设计,对Alcalase的水解条件进行了优化;考察了防腐剂、Flavourzyme对水解度的影响;利用Sephadex G-75凝胶过滤层析,测定了水解产物的相对分子质量,并分析了氨基酸组成。结果表明,Nisin对水解度没有不利影响,Flavourzyme能有效提高鱿鱼蛋白的水解度,在优化的水解条件下,鱿鱼蛋白水解度达20.11%,水解产物的平均分子量为1180u,约由9.2个氨基酸残基组成。水解产物中必需氨基酸含量占氨基酸总量的38.4%,天冬氨酸和谷氨酸等鲜味氨基酸占氨基酸总量的26.3%。

Squid protein was hydrolyzed by compound proteases （Alcalase and Flavourzyme） and hydrolysate was also studied. The optimum hydrolysis conditions of Alcalase were obtained by orthogonal experiment design. The effect of factors on the degree of hydrolysis such as antiseptics and Flavourzyme were investigated. The molecular weight and amino acid composition of hydrolysate was determined by Sephadex G-75 size-exclusion chromatography and automatic amino acid analyzer, respectively. The results show that nisin has no negative effects on the degree of hydrolysis and Flavourzyme can increase the degree of hydrolysis, effectively. The degree of hydrolysis is up to 20.11% under optimum conditions. The average molecular weight of hydrolysate is 1180 u, which indicates that hydrolysate comprises 9.2 amino acids, averagely. The content of essential amino acids and palatable taste amino acids （such as aspartate and glutamic acid） is 38.4% and 26.3% of the total amino acids, respectively.