活性炭静态吸附马氏珠母贝胰酶水解产物中氨基酸特性研究

Characteristics of activated carbon for absorbing amino acids in static state from Pinctada martensii meat protein hydrolysates

采用胰酶酶解马氏珠母贝肉蛋白,研究了活性炭静态吸附前后酶解产物中氨基酸及各组分的变化情况。结果表明:在马氏珠母贝胰酶水解体系中,结合态和游离态芳香族氨基酸分别被吸附67.4%和42.3%,处于结合态的芳香族氨基酸更易于被活性炭吸附,并且活性炭吸附后,分子量较大组分的蛋白或多肽含量明显下降。

Pinctada martensii meat protein was hydrolysed using pancreatin,then the absorption capacity of activated carbon for amino acids in static state from Pinctada martensii meat protein hydrolysates were investigated. The results showed that in enzymatic hydrolysis system,the aromatic amino acids（67.4%）were adsorbed by activated carbon much easier in the form of proteins and peptides compared with the free state（42.3%）and the content of component with higher molecular weight,protein and polypeptides,decreased significantly.