Effects of enzymatic hydrolysis treatments on the physicochemical properties of beef bone extract using endo‐ and exoproteases
Effects of enzymatic hydrolysis treatments on the physicochemical properties of beef bone extract using endo‐ and exoproteases
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使用内切和外切蛋白酶进行酶水解处理对牛骨提取物理化性质的影响
DOI：
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发表时间：
2018
影响因子：
3.3
通讯作者：
Michael E. Parker
中科院分区：
文献类型：
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作者：
Chiang Hong Jie;S. Loveday;S. Loveday;Allan Hardacre;Michael E. Parker
本研究报告了使用内切蛋白酶和外切蛋白酶酶解处理对牛骨提取物理化性质的影响。使用Michaelis-Menten模型研究每种酶水解动力学，并且发现对于Protamex®（P）、菠萝蛋白酶（B）和Flavourzyme®（F）获得的理想E/S比分别为1.10%、1.60%和4.70%w/w。由单一（P、B、F）、同时（P + F、B + F）和顺序（P > F、B > F）处理产生七种水解产物，其中通过Flavourzyme®水解的骨提取物在单一处理中表现出最高的DH和低分子量（Mw）肽（<5000 Da）的比例。当Flavourzyme®与Protamex®或菠萝蛋白酶同时或顺序处理时，与仅Flavourzyme®相比，Mw分布、暴露的SH含量、SS含量和粘度没有明显的显著差异。这表明在不添加其他酶的情况下，Flavourzyme®能够增加低Mw肽的比例并降低粘度。
This study reported the effects of enzymatic hydrolysis treatments on the physiochemical properties of beef bone extract using endo‐ and exoproteases. Each enzyme hydrolysis kinetics were studied using Michaelis–Menten model, and the ideal E/S ratio obtained for Protamex® (P), bromelain (B) and Flavourzyme® (F) was found to be 1.10%, 1.60% and 4.70% w/w, respectively. Seven hydrolysates were produced from single (P, B, F), simultaneous (P + F, B + F) and sequential (P > F, B > F) treatments, where bone extract hydrolysed by Flavourzyme® exhibited highest DH and proportion of low molecular weight (Mw) peptides (<5000 Da) in single treatment. When Flavourzyme® was used with Protamex® or bromelain in simultaneous or sequential treatments, no significant differences in Mw distribution, exposed SH content, SS content and viscosity were evident compared with Flavourzyme® only. This indicated that without the addition of other enzymes, Flavourzyme® was capable of increasing the proportion of low Mw peptides and reduce viscosity.