酶水解海蟹加工下脚料制备调味品原料

CORC > 集美大学

	酶水解海蟹加工下脚料制备调味品原料
	刘光明 ; 曹敏杰 ; 袁静静 ; 翁凌 ; 方忠兴 ; 苏文金
刊名	http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=zgsp200906022&dbcode=CJFQ&dbname=CJFQ2009
	2012-06-05 ; 2012-06-05
关键词	海蟹下脚料蛋白酶水解调味品原料免疫检测原肌球蛋白 processing leftover of marine crab enzyme hydrolysis raw condiment immunoassay tropomyosin TS264.2
其他题名	Preparation of Raw Condiment with Enzyme Hydrolysate of the Processing Leftover from Marine Crab
中文摘要	以海蟹加工下脚料为原料,通过单因素及正交试验,结合免疫检测、氨基酸及多肽分析等研究蛋白酶水解海蟹下脚料制备调味品原料。蛋白酶水解海蟹下脚料粉碎样的优化组合条件为温度45℃、加酶量4500U/g、时间5h;蛋白酶水解海蟹下脚料蒸煮浓缩液的优化组合条件为温度60℃、加酶量4000U/g、时间3h。免疫胶体金层析检测结果表明,水解液中原肌球蛋白被彻底分解,无过敏原性;水解液中多肽分子质量在78～24711Da之间占90.6%,水解液的蛋白含量13.32%,游离氨基酸总量51.75mg/g,7种人体必需氨基酸(色氨酸未检测)占49.12%,含量约25.42mg/g。柠檬酸与苹果酸之比为2:1时水解产物脱腥效果较优。喷雾干燥产品的得率为5.25%,冷冻干燥产品的得率为21.17%。所制备的低过敏原性海蟹调味品原料(酶解蛋白液和蛋白粉)可添加在各类食品中。; In this paper,the hydrolysis of the processing leftover from marine crab for preparation of raw condiment was studied.Factors such as hydrolysis temperature and time,enzyme dosage,pH value etc.,which affect the hydrolysis,were studied.Based on the single factor and orthogonal experiment,the optimal hydrolysis conditions for the broken powder of leftover from marine crab were determined as follows:hydrolysis temperature was 45 ℃ and time was 5 hours,the dosage of protease was 4 500 U /g(substrate);the optimal hydrolysis conditions for the concentrated juice of leftover from marine crab were determined as follows:hydrolysis temperature was 60 ℃ and time was 3 hours,the dosage of protease was 4 000 U /g(substrate);Under above conditions,the protein hydrolysis rate were about 31% and 11%.It is necessary to study the crab allergen for it impacts severely on people’s health and quality of life.The major allergen(tropomyosins) of crab was detected by gold immunochromatography assays.The result indicated that the tropomyosin can be hydrolyzed completely under the optimal hydrolysis conditions.In order to evaluate the nutritive value of hydrolysate,its amino acid and molecular-weight distribution of polypeptide were analyzed.The amount of essential amino acid in the hydrolysate was very rich,is about 49.12% proportion of the total amino acids.The molecular-weight distribution of polypeptides presented continuous spread state.There are peptides,amino acids,and proteins in the hydrolysate.The part of molecular weight of 78～24 711 was about 90.6% of the total hydrolysate.The hydrolysate of leftover from marine crab processed with two acids can escape from fishy effectively.The nature marine crab condiment raw material with non-allergenic prepared by our method can add to the every food products directly.; 【作者单位】集美大学生物工程学院,福建省高校水产科学技术与食品安全重点实验室；【作者英文名】Liu Guangming Cao Minjie Yuan Jingjing Weng Ling Fang Zhongxing Su Wenjin(College of Biological Engineering,Key Laboratory of Science and Technology for Aquaculture and Food Safety in Fujian Province,Jimei University,Xiamen 361021,Fujian)
语种	中文
内容类型	期刊论文
源URL	[http://ir.calis.edu.cn/hdl/235041/18175]
专题	集美大学
推荐引用方式 GB/T 7714	刘光明,曹敏杰,袁静静,等. 酶水解海蟹加工下脚料制备调味品原料[J]. http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=zgsp200906022&dbcode=CJFQ&dbname=CJFQ2009,2012, 2012.
APA	刘光明,曹敏杰,袁静静,翁凌,方忠兴,&苏文金.(2012).酶水解海蟹加工下脚料制备调味品原料.http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=zgsp200906022&dbcode=CJFQ&dbname=CJFQ2009.
MLA	刘光明,et al."酶水解海蟹加工下脚料制备调味品原料".http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=zgsp200906022&dbcode=CJFQ&dbname=CJFQ2009 (2012).