草鱼肉蛋白酶解物功能特性及质量控制的研究

Functional properties and quality control of protein hydrolysates from grass carp fish (Ctenopharyngodon idellus) meat

采用Neutrase对草鱼鱼肉蛋白进行了酶解,得到了水解度(DH)为4.72%、9.80%、13.32%的酶解产物(NH),并分析了pH与水解度对酶解产物功能特性的影响。结果表明,酶解产物的溶解性、乳化性、起泡性在pH为4时达到最低,而后随pH的增大而增加。在pH为3～8的范围内随水解度的增加,酶解产物的溶解性增加,起泡性降低。pH为4时,水解度为4.72%、9.80%、13.32%的酶解产物的热稳定性之间存在显著性差异(P<0.05),且随水解度升高而增大。在pH为3～5的范围内酶解产物的乳化性随水解度升高而降低。酶解产物的溶解性、乳化性、起泡性间存在相关性(P<0.05)。

Functional properties of protein hydrolysates from grass carp fish （Ctenopharyngodon idellus） meat,hydrolyzed by Neutrase（NH） at 4.72%,9.80% and 13.32% of degree of hydrolysis（DH） were investigated. The solubilities,emulsion activity index and foaming capacity were the lowest at pH4.With the DH rising,the solubilities of hydrolysates increased,but the foaming capacity decreased in the pH range of 3~8. The NH displayed a lower heat stability with the DH rising at pH4 （P0.05）. As the DH rise,the emulsion activity index decreased in the pH range of 3~5. And there were significant relationship between solubility,emulsion activity index and foaming capacity（P0.05）.