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中国精品科技期刊2020
周航, 何强. 鲢鱼复合酶解产物的理化及功能特性研究[J]. 食品工业科技, 2017, (04): 158-162. DOI: 10.13386/j.issn1002-0306.2017.04.022
引用本文: 周航, 何强. 鲢鱼复合酶解产物的理化及功能特性研究[J]. 食品工业科技, 2017, (04): 158-162. DOI: 10.13386/j.issn1002-0306.2017.04.022
ZHOU Hang, HE Qiang. Physicochemical and functional properties of the enzymatic hydrolysates of silver carp[J]. Science and Technology of Food Industry, 2017, (04): 158-162. DOI: 10.13386/j.issn1002-0306.2017.04.022
Citation: ZHOU Hang, HE Qiang. Physicochemical and functional properties of the enzymatic hydrolysates of silver carp[J]. Science and Technology of Food Industry, 2017, (04): 158-162. DOI: 10.13386/j.issn1002-0306.2017.04.022

鲢鱼复合酶解产物的理化及功能特性研究

Physicochemical and functional properties of the enzymatic hydrolysates of silver carp

  • 摘要: 采用复合蛋白酶及风味蛋白酶对鲢鱼鱼肉进行复合酶解,通过控制水解时间制得产品SCH1、SCH2、SCH3、SCH4和SCH5,其水解度分别为7.5%、9.4%、10.3%、11.6%、14.6%,考察其分子量、等电点等基本特性,并与酶解前对比考察其持油性、溶解性、起泡性、乳化性等功能性质,同时对其体外抗氧化活性进行研究。结果表明:五种酶解产物的等电点均为p H2左右,重均分子量分布于10003000 u之间;与酶解前相比,产品溶解性提高57.99%以上,持油性略有降低;乳化性、起泡性均明显增强,酸性环境(p H2)中起泡性最差,而碱性环境(p H10)中乳化性最强;ABTS+·清除率、脂质过氧化抑制率及还原能力均随水解度增大而升高,其中清除率最高达到90.75%。所研发鲢鱼酶解产品既可直接食用,又能作为原辅料应用于食品加工过程,可为鲢鱼精深加工产品研发提供新思路。 

     

    Abstract: Using flavourzyme and protamex combined- enzyme method,the silver carp hydrolysates named SCH1,SCH2,SCH3,SCH4 and SCH5 were obtained by controlling the hydrolysis time,whose degree of hydrolysis were 7.5%,9.4%,10.3%,11.6%and 14.6%,and the molecular weight,isoelectric point,oil holding capacity,solubility,emulsifying activity,foaming capacity and antioxidant activity of silver carp hydrolysates were investigated in this paper. The results showed that isoelectric point of hydrolysates was about p H2,and the Mwwas between 1000~3000 u.After enzymatic hydrolysis,solubility of products increased by 57.99 percent,but oil holding capacity decreased. Meanwhile,emulsifying and foaming properties were significantly enhanced,and foaming was the worst in acidic environment( p H2) while the emulsifying was the best in alkaline environment( p H10).The ABTS+·-scavenging capability,lipid peroxidation inhibition and reducing capability were obviously increased as the increased degree of hydrolysis( DH7.5% ~14.6%),in which the ABTS+·-scavenging rate reached 90.75%.The products are both functional and antioxidative,which can be eaten directly,and can also be used as raw materials in food processing.Results may provide new idea for the development of some deep processing products of silver carp.

     

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