渔业现代化

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酶解工艺优化对南极磷虾蛋白功能特性的影响

史洲铭1,2，陈雪忠1，刘志东1，曲映红3(1 中国水产科学研究院东海水产研究所，上海 200090；
2  上海首源生物技术有限公司，上海 201101；
3  上海海洋大学食品学院，上海201306)
    

  1. (1 中国水产科学研究院东海水产研究所，上海 200090；
    2  上海首源生物技术有限公司，上海 201101；
    3  上海海洋大学食品学院，上海201306)
     
  • 出版日期:2018-12-20 发布日期:2019-01-15
  • 通讯作者: 刘志东（1976—），副研究员，博士，研究方向：海洋生物资源利用。E-mail: zd-liu@hotmail.com
  • 作者简介:史洲铭(1970—)，工程师，硕士，研究方向：蛋白质加工利用。E-mail：zdliu1976@163.com
  • 基金资助:
    中央级公益性科研院所基本科研业务费专项资金 (2016HY-ZD0903)；上海市科技兴农项目（沪农科攻字(2015)第5-5号）；公益性行业（农业）科研专项（201203018）

Effect of enzymatic hydrolysis optimization on the functional properties of Euphausia superba Dana protein#br#

SHI Zhouming1,2, CHEN Xuezhong1, LIU Zhidong1, QU Yinghong3(1 East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China;#br# 2 Shanghai Swelling Biology Technology Co., Ltd, Shanghai 201101, China;#br# 3 College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)   

  1. (1 East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China;
    2 Shanghai Swelling Biology Technology Co., Ltd, Shanghai 201101, China;
    3 College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
  • Online:2018-12-20 Published:2019-01-15

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摘要： 南极磷虾是一种资源量巨大，营养价值高的极地海洋生物；其蛋白质含量高，氨基酸组成符合（联合国粮农组织（FAO）和世界卫生组织（WHO）规定的优质蛋白标准，是一种具有良好开发利用潜力的优质蛋白。 以南极磷虾蛋白为原料，开展酶解对南极磷虾蛋白功能特性（吸水性、吸油性、乳化性和起泡性）的影响研究。南极磷虾蛋白功能特性的评价方法采用食品蛋白功能特性评价国际通用方法。酶解能够改善南极磷虾蛋白的吸油性、乳化性、起泡性及泡沫稳定性，能够靶向性地改善南极磷虾蛋白的功能特性，提高南极磷虾蛋白及其衍生品现实应用的可行性。研究表明，酶解加工能够改善南极磷虾蛋白的功能特性，拓展南极磷虾蛋白的应用领域和范围。

关键词: 南极磷虾, 蛋白, 功能特性, 酶解

Abstract: Euphausia superba Dana is a kind of polar marine life with huge resources and high nutritional value. Its high protein content and amino acid composition in line with the high quality protein standards of Food and Agriculture Organization (FAO) and World Health Organization (WHO) make it high quality protein with a good potential for development and utilization. With Euphausia superba Dana protein as raw material, effects of enzymatic hydrolysis on its functional properties (water absorption, oil absorption, emulsibility and foamability) were investigated. The assessment methods of functional properties of Euphausia superba Dana protein were international general methods for assessment of functional properties of food protein. Enzymatic hydrolysis could improve oil absorption capacity, emulsibility, foamability and foaming stability of Euphausia superba Dana protein, improve its functional properties in a targeted way, and improve the feasibility of practical application of Euphausia superba Dana protein and its derivatives. Researches showed that enzymatic hydrolysis could improve the functional properties of Euphausia superba Dana protein and broaden its application field and scope.

Key words:  , Euphausia superba Dana, protein, functional properties, enzymatic hydrolysis