超滤对罗非鱼下脚料蛋白酶解物功能特性的影响

Effect of Ultrafiltration on Functional Properties of Protein Hydrolysate from Tilapia By-products

摘要:

以罗非鱼下脚料为原料，采用pH-stat法控制酶解，制备5.0%的罗非鱼下脚料酶解蛋白。采用截留分子量为5 kDa的超滤膜对罗非鱼下脚料胰蛋白酶水解产物（DH 5.0%）进行超滤。结果显示：蛋白回收率为89.21%，脱盐率为87.59%，乳化活性提高1.2倍，乳化稳定性提高1.1倍；发泡性略有提高。

Abstract:

Hydrolyzed Tilapia by-products proteins were prepared and the degree of hydrolysis was controlled as 5.0% by pH-stat method in this study. Trypsin-hydrolysates (DH 5.0%) were ultrafiltered by 5 kDa ultrafiltration membrane. The results showed that the protein recovery was 89.21% and the desalination rate reached 87.59% after ultrafiltration. Emulsifying activity increased by 1.2 times and emulsion stability increased by 1.1 times after ultrafitration. Foaming properties was also improved by ultrafiltration treatment.