3种水解方法对鱼骨蛋白水解效果影响的比较研究

Comparative Study on Influence of Hydrolysis Effect for Fish Bone Protein by Three Hydrolysis Methods

以白鲢采肉后的带肉鱼骨为原料,以氮收率、水解度、分子量分布、水解产物的组成、色度为考察指标,比较酸法、碱法和酶法3种水解方法对于鱼骨蛋白水解效果的影响,为鱼骨资源的精深加工提供试验依据。结果表明,碱法水解氮收率和水解度最高,其次依次为酸法和酶法;酸法和碱法水解生成的小分子肽类和氨基酸较酶法多,但水解产物盐含量高,颜色较深;酸法水解有利于骨骼中钙的溶出,碱法水解则有利于磷的溶出,酶法水解则仍有大量蛋白质和钙磷存在于骨渣中。

The effect of acid hydrolysis, alkali hydrolysis and enzymatic hydrolysis on silver carp bone （with some meat） proteins was investigated. Nitrogen recovery, hydrolyzing degree, molecular weight distribution, the composition and color of hydrolysates were compared. The results indicated that the nitrogen recovery and hydrolyzing degree were the highest for alkali hydrolysis, followed by acid hydrolysis and enzymatic hydrolysis. The small peptides and amino acids obtained by acid hydrolysis and alkali hydrolysis were more than enzymatic hydrolysis, but their salt content was higher, and the color of hydrolysates was deeper. Acid hydrolysis was beneficial for dissolving of calcium from bone, while alkali hydrolysis was beneficial for dissolving of phosphorus. However, the bone dregs by enzymatic hydrolysis still contained amount of protein, calcium and Dhosnhorus.