不同蛋白酶酶解罗非鱼肉制备蛋白水解液的过程变化规律研究

Study of the Enzymatic Hydrolysis of Tilapa Meat by Different Protease

摘要:

本文选择五种蛋白酶（木瓜蛋白酶、Alcalase 2.4 L、Protamex、Neutrase 1.5 MG和Flavourzyme 500 MG）对酶解罗非鱼肉制备蛋白水解液的过程变化规律研究。以Cn、Cp值和蛋白质利用率为指标对酶解过程进行分析，说明不同的酶解工艺参数对酶解过程及产物影响较大，其中Flavourzyme 500 MG生成游离氨基酸态氮含量最高（12 h后达到4.25 mg/mL）；木瓜蛋白酶生成短肽含量最高（5 h后达到39.82 mg/mL）；Protamex的蛋白质利用率最高（12 h后达到44.74%）。以高含量游离氨基酸的水解液为目的可选用Flavourzyme 500 MG、Protamex；以高含量功能性短肽的水解液为目的可选用木瓜蛋白酶、Alcalase 2.4 L。

Abstract:

The enzymatic hydrolysis of tilaplia meat by papain, Alcalase 2.4 L, Protamex, Neutrase 1.5 MG and Flavourzyme 500 MG were studied. The nitrogen content of free amino acid (Cn), content of soluble peptides (Cp) and the recovery rate of protein were analyzed during the hydrolysis. Results showed that the highest values of Cn (4.25 mg/ml after 12 h) and Cp (39.82 mg/ml after 5 h) were abstained with Flavourzyme 500 Mg and papain respectively. And the highest recovery of protein was shown as 44.74% using Protamex for 12 h. Thus, Flavourzyme 500 MG and Protamex were suitable for obtaining the hydrolysate containing high nitrogen content of free amino acid, while Papain and Alcalase 2.4 L can be used for high content of soluble peptides.