摘要
以氨基酸得率为主要指标,采用不同蛋白酶对鱿鱼内脏蛋白质进行了水解工艺研究。研究表明,中性蛋白酶、碱性蛋白酶、胰蛋白酶和木瓜蛋白酶具有较好的分解效果,氨基酸转化率可达到50%以上;胃蛋白酶分解效果较差。同时发现,木瓜蛋白酶和中性蛋白酶在一定条件下具有显著的协同水解效应。
Degradation processes for proteins in sleeve-fish's guts (SFGP) by different enzymes were studied. The experiments results showed that when amino acid is considered as the degraded product, papain, trypsin, neutral protease and alkaline protease degrade the material well and the amino acid conversion can reach 50% under certain conditions, while pepsin has poor ability to catalyze the reaction. Also it was found that there was significant synergistic effect between papain and neutral protease.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第9期83-85,82,共4页
Science and Technology of Food Industry
基金
国家"十五"攻关课题(2001BA505B-04)资助
关键词
鱿鱼内脏
蛋白质降解
蛋白酶
sleeve-fish's gut
protein degradation
protease
