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探讨了用复合酶法制备鱼是鱼活性寡肽及其氨基酸组成和相对分子质量分布情况。应用正交试验法研究了酶量、酶解温度、酶解时间对鱼是鱼蛋白质水解度和酶解液苦味的影响。结果表明,最佳酶解作用条件是:酶量为100u/mL;酶解温度为50℃;酶解时间为4h。此时的酶解液苦味较低,水解度可达62.81%。应用氨基酸分析仪和凝胶排阻高效液相色谱分析了该寡肽的氨基酸组成和相对分子质量的分布范围,其十肽以下的小肽占67.77%,氨基酸组成平衡,必需氨基酸含量丰富。鱼是鱼活性寡肽有望成为保健食品、医药等领域的新型高品质原料。
The preparation of fish by compound enzyme method is the activity of fish active oligopeptide and its amino acid composition and relative molecular mass distribution. The effects of enzyme amount, enzymolysis temperature and enzymolysis time on the fish protein hydrolyzability and bitterness of the hydrolyzate were studied by orthogonal test. The results showed that the optimum conditions of enzymatic hydrolysis were as follows: the amount of enzyme was 100u / mL; the enzymolysis temperature was 50 ℃; the enzymolysis time was 4h. Bitter taste of the hydrolyzate at this time is low, the degree of hydrolysis up to 62.81%. The amino acid composition and relative molecular mass distribution of the oligopeptides were analyzed by amino acid analyzer and gel permeation chromatography. The small peptides below the decapeptide accounted for 67.77%, the amino acid composition was balanced, and the essential amino acids were abundant. Fish is a fish active oligopeptide is expected to become a new high-quality raw materials in health food, medicine and other fields.