文档介绍：现代食品科技
Modern Food Science and Technology
2012, ,
超滤对罗非鱼下脚料蛋白酶解物功能特性的影响
1 2 3
3
(,广东广州510545)((中国)广州管理中心,广东广州510545)
(,广东湛江524088)
摘要:以罗非鱼下脚料为原料,采用 pH-stat法控制酶解,制备 %的罗非鱼下脚料酶解蛋白。采用截留分子量为 5 kDa的超
滤膜对罗非鱼下脚料胰蛋白酶水解产物(DH %)进行超滤。结果显示:蛋白回收率为 %,脱盐率为 %,乳化活性提高
,乳化稳定性提高 ;发泡性略有提高。
关键词:罗非鱼下脚料;蛋白酶解物;超滤;发泡性;乳化性
文章篇号:1673-9078(2012)9-1133-1135
Effect of Ultrafiltration on Functional Properties of Protein Hydrolysate
from Tilapia By-products
REN Zeng-chao1, ZUO Wei2, ZHOU Chun-xia3, HONG Peng-zhi3
( Shinyee Marine Biology Engineering Co., Ltd, Guangzhou 510545, China)
( Center of Naturies (China) in Guangzhou, Guangzhou, 510545, China)
( of Food Science & Technology, Guangdong Ocean University, Zhanjiang 524088, China)
Abstract: Hydrolyzed Tilapia by-products proteins were prepared and the degree of hydrolysis was controlled as % by pH-stat method
in this study. Trypsin-hydrolysates (DH %) were ultrafiltered by 5 kDa ultrafiltration membrane. The results showed that the protein recovery
was % and the desalination rate reached % after ultrafiltration. Emulsifying activity increased by times and emulsion stability
increased by times after ultrafitration. Foaming properties was also improved by ultrafiltration treatment.
Key words: tilapia by