摘要
本文研究了鳙鱼酶解可溶性蛋白腥苦味祛除效果、相对分子质量分布、功能特性和营养特性。研究结果表明，在鳙鱼酶解可漆l生蛋白的生产过程中，采用复合磷酸盐和TBHQ复配具有较好的腥苦味祛除效果，其腥味平均值为2．1，苦味平均值为1．8，分别比对照降低了1．9和2．2；挥发性盐基氮含量为266．7mg／kg，比对照降低了22．24％。鳙鱼酶解可漆性蛋白在pH3．0-10．0条件下均具有良好的溶解性（NSI达93％以上）；乳化性方面，脱腥脱苦产品的乳化性和乳化稳定性略高；起泡性方面，脱腥脱苦产品的起泡性高于对照。营养评价结果显示，鳙鱼酶解可漆}生蛋白具有良好的营养特性，其中必需氨基酸含量为39．67％，且必需氨基酸的比例均非常接近FAO／WHO推荐的成人模式。
The effect of deodorization and debittemess, molecular weight distribution of proteins, functional properties and nutrition of water-soluble proteins obtained from bighead carp by enzymatic hydrolysis were studied. The results showed that the deodorized products had nice flavor and little bitterness by the addition ofTBHQ, STPP and NaC1. Their fishy flavor value and bitterness value of 2.1 and 1.8, repetitively, which respectively decreased by 1.9 and 2.2 compared with control. And volatile base nitrogen content was 26.67mg/100g, which had decreased by 22.24%. High solubility of the hydrolyzed Bighead carp proteins was observed within pH range of 3.0-10.0（NSI above 93%）. The deodorized products showed better emulsifying capacity, emulsion stability and foaming ability. Besides, the water-soluble proteins had good nutritional characteristics with their essential amino acids content of 39.67%, and their essential amino acids ratio was close to the adult model recommended by FAO/WHO.
出处
《现代食品科技》
EI
CAS
2009年第5期469-473,共5页
Modern Food Science and Technology
基金
广东省农业攻关项目(2004A20302004)
粤港关键领域重点突破招标项目(2005A20301002)
关键词
鳙鱼蛋白
酶解
脱腥脱苦
功能特性
营养特性
big head carp protein, hydrolysis, deodorization, functional properties, nutritional characteristics
