摘要
为全面了解水解度对鲽鱼下脚料(鱼头、皮、骨)酶解产物功能特性(溶解性、热稳定性和乳化性)的影响,采用碱性蛋白酶在其最适条件下进行酶解,得到水解度为9.0%～23.4%的酶解产物,并对其功能特性进行分析。结果显示:相同pH值条件下当水解度大于15%时,酶解产物的溶解性随水解度的升高而增大;水解度为11.3%、17.2%、21.7%、23.4%的酶解产物经93℃、10min处理后溶解性仍可保持在90%以上;在pH4和pH7条件下,酶解产物的乳化指数均在水解度为23.4%时达到最高。鲽鱼下脚料碱性蛋白酶酶解产物的功能特性受水解度及pH值的影响。
Plaice by-products （head, skin and bones） were hydrolyzed by alcalase and functional properties of resultant hydrolysates with different degrees of hydrolysis between 9.0% and 23.4% were measured. At constant pH, the solubility of plaice by-product hydrolysates increased as the degree of hydrolysis increased from 15%. After treatment at 93℃ for 10 min, the solubility of plaice by-product hydrolysates with 11.3%, 17.2%, 21.7% and 23.4% degrees of hydrolysis remained above 90%. At pH 4 and 7, the emulsifying activity index （EAI） of plaice by-product hydrolysates reached the maximum level at the degree of hydrolysis of 23.4%. These results indicate that degree of hydrolysis and pH can influence functional properties of plaice by-product hydrolysates.
出处
《肉类研究》
2011年第7期5-7,共3页
Meat Research
基金
国家自然科学基金面上基金项目(30871946)
关键词
鲽鱼
下脚料
功能特性
酶解
plaice
by-product： functional properties
hydrolysis
