陶瓷膜微滤对马氏珠母贝肉酶解液理化特性的影响

Effects of micro-filtration by ceramic membrane on physicochemical properties of enzymatic hydrolysates of Pinctada martensii meat

摘要: 以马氏珠母贝肉蛋白酶解液为原料,考察200 nm陶瓷膜微滤处理对酶解液色值、澄清度、蛋白质含量和分子量分布的影响。结果表明,200 nm陶瓷膜微滤处理可以改善酶解液的色值和澄清度,可以完全截留分子量15000 u以上的蛋白,能够截留绝大部分分子量10000 u以上的多肽,而分子量小于5000 u的多肽在透过液中得到了有效的富集。

Abstract: The effects of micro-filtration by ceramic membrane with pore size of 200 nm on enzymatic hydrolysates of Pinctada martensii meat were studied. The results showed that the color value and clarify of the enzymatic hydrolysates were ameliorated and all proteins with the molecular mass of more than 15000 u and most peptides with the molecular mass of more than 10000 u could be cut off and peptides with the molecular mass of less than 5000 u were enriched effectively in the permeation fraction.