豬肝蛋白質之水解研究

Hydrolysis of Porcine Liver with Proteases

吳孟娟(Meng-Chuan Wu) ； 涂瑞澤(Jui-Rze Too) ； 吳淑姿(Shwu-Tzy Wu)

《大葉學報》 7卷1期 (1998/12) Pp. 143-152

https://doi.org/10.7119/JDYU.199812.0143

摘要

利用五種商業用蛋白□將豬肝蛋白質水解，實驗結果顯示，水解度與水解時間及酵素液濃度成正相關，反應經二小時後，水解速率趨於平緩，五種蛋白□對豬肝蛋白質的水解效果高低順序分別為：Alcalase＞Trypsin ＞Papain＞Pepsin＞Asp. oryzae-protease。成品之成分分析結果，水解物的蛋白質含量均不低，上澄液經噴霧乾燥後，其成品的蛋白質含量為56.62～65.61%，未溶物成品蛋白質含量為38.20～59.50%，而且水解後必需胺基酸含量亦未減少，經酵素處理後成品的灰分含量皆很高。

關鍵字

肝臟 ； 蛋白質 ； 酵素修飾 ； 水解度

並列摘要

Five commercialized proteases are used to hydrolyze porcine liver. Experiments are performed using various enzyme/protein ratios. Results show that the higher the enzyme/protein ratio, the higher the degree of hydrolysis. In general, the rate of hydrolysis reaction becomes sluggish after 2 hours. Experimental results show that the digestibility of these proteases are in the descending order of Alcalase, Trypsin, Papain, Pepsin, and Asp. oryzae-protease. Hydrolysates are then analyzed to exa mine the contents of protein, lipid, amino acids, carbohydrates, ash and water. The sprayed-dried supernatants of products contain 56.62~65.61% protein, while the precipitates of hydrolysates contain 38.20~59.50% protein. The amounts of essential amino acids do not change during hydrolysis. However, the ash contents of hydrolyzed products increase, because of the neutralization of pH with acid or alkaline. Therefore, further desalting process may be required.

並列關鍵字

liver ； protein ； enzymatic modification ； degree of hydrolysis