| In this paper, studies on preparation of hydrolysate by use of controlled complicated-enzymes hydrolysis of Harengula Zunasi Bleeker proteins, food functionality and anti- osteoporosis action were carried out.The studies on material protein peculiarity and its protein fraction showed that the protein of Harengula Zunasi Bleeker can be used in manufacturing functional food, gelatin, bioactive peptides and sea fresh condiment except for fish filling because the ratios of the content of taste amino acids and the content of hydrophobic amino acids to the total content of amino acids in protein were 44.0% and 41.9%, respectively, and that the ratios of the content of stroma protein and the content of myofibrilar protein to the total protein were 52.46% and 4. 19%, respectively. Meanwhile the molecule size of protein fraction was myogen> stroma protein> alkali-soluble protein > myofibrilar protein.In order to establish the process of the controlled-complicated enzymes hydrolysis, first the optimum conditions of papain, flavorease and complicated enzymes were established by orthogonal trial with the constant time of 2 hours, secondly, the obtained hydrolysates by them at varying hydrolysis time were studied. The results showed that the usage of the complicated enzymes obtained by papain and flavorease may be decreased 22 times than its pre-enzyme and its optimum pH approaches to the pH of fish meat dissolved in water; that the hydrolysis course for the complicated enzymes is described with 3 linear relationship being expressed as follows: DH=0. 0261t+8. 8486(t = 10-210min, r=0. 9834) , MLPL=-0. 0241H + 11. 5616 ( t≠0, r=-0. 9369) and TFAA=0. 1558t+38. 76 (t = 30-210min, r=0. 9891) ; and the complicated enzymes has the strongest hydrolysis specificity toward the peptide linkages supplied by cysteine, phenylalanine and tyrosine and it can break the bond supplied by tryptophane, but papain and flavorease can not.The kinetic model and relative parameter of...
|
PDF Full Text Request