【摘要】 利用FlavourzymeTM风味蛋白酶对罗非鱼鱼头蛋白进行酶解,制备罗非鱼头水解蛋白。以酶解液中α-氨基态氮含量为指标对酶解进程进行了分析,得到了最佳酶解条件:温度50～55℃,pH值6.5～7.0,加酶量20LAPU/g,酶解时间3h。在相同的酶解时间下,发现酶解液中α-氨基氮含量与lg[E/S]之间存在着线性关系,相关系数R2>0.95。更多还原

【Abstract】 The procedure of the enzymatic hydrolysis of proteins from tilapia head by flavourzymeTM protease was studied through three consecutive experiments. The effects of four factors including starting pH,temperature,water-head ratio and enzyme-substrate ratio on α-amino nitrogen (α-AN) contented in tilapia head protein hydrolysate (THPH) were evaluated by 24 orthogonal test,the result showed that E: S ratio and temperature have great influence on α-AN. Optimal conditions of E: S ratio,hydrolyzing time,starting pH and temperature for this hydrolysis procedure were established as 20LAPU/g,3h,6.5～7. 0 and 50～55℃,respectively. Linear relationships were found between lg (E: S ratio) and α-AN at a period of hydrolyzing time of 0.5,1,2,3 and 6h,with correlation coefficients of R2=0.9804,0.9890,0.9708,0.9887 and 0.9311,respectively.更多还原