摘要
鹅血蛋白是一种非常宝贵的蛋白资源。实验通过选用胰蛋白酶、木瓜蛋白酶、中性蛋白酶,在各自合适的作用条件下水解鹅血蛋白,以水解度和三氯乙酸氮溶解指数为测定标准,筛选鹅血蛋白的最适水解酶,然后将超声波技术辅助于酶水解中,促进鹅血蛋白的降解。实验结果表明:木瓜蛋白酶的水解度为7.6%、三氯乙酸氮溶解指数为86.32%,均高于其他2种酶,水解效果最好,所以选用木瓜蛋白酶作为鹅血蛋白的水解酶。然后运用超声波技术分别处理木瓜蛋白酶、酶解底物、以及酶解过程,结果发现超声辅助处理酶解过程的水解效果显著优于超声单独处理酶或者底物。在超声功率为40 W,频率为20 k Hz,超声时间6 min的条件下,水解度提高了4.34%,三氯乙酸氮溶解指数提高了3.48%。
were used to hydrolyze goose blood and the degree of hydrolysis and trichloroacetic acid nitrogen solubility index were measured. The results showed papain hydrolysis degree was 7.6%, three of chloroacetic acid nitrogen solubility index was 86.32%, which were higher than those of other two kinds of enzymatic hydrolysis, papain is the best selection. The ultrasonic wave had auxiliary role in goose blood protein hydrolysis. The best effect is that the papain hydrolysis process was conducted under the condition of ultrasonic wave, which can improve the DH of 4.34% and the chloroacetic acid nitrogen solubility index of 3.48%.
出处
《食品科技》
CAS
北大核心
2015年第3期166-169,共4页
Food Science and Technology
基金
湖北省国际科技合作项目(2011BFA024)
湖北省大学生创新项目(104892013033)
关键词
鹅血蛋白
蛋白酶
超声波
水解度
三氯乙酸氮溶解指数
goose blood protein
protease
ultrasonic
hydrolysis degree
three chloroacetic acid nitrogensolubility index
