酶解日本对虾副产物主要成分及其可溶性肽组成分析

为确定酶解日本对虾(Penaeus japonicus)加工副产物的主要成分及其可溶性肽相对分子质量组成,采用多酶分步水解技术制备日本对虾加工副产物的酶解产物(EHP)。用高效液相色谱法、紫外可见分光光度法、索氏法、化学分析法等方法,分析EHP主要营养组成及其肽的相对分子质量。结果表明,EHP含蛋白质67%、粗脂肪1.0%、类胡萝卜素0.12%、钙6.7%、磷0.4%。EHP中的最长肽链相对分子质量为13 800,仅占0.32%;相对分子质量在5 400~1 550的肽占35.72%、相对分子质量小于1 000的小肽占52%。每100 g EHP干基中的总氨基酸含量50.185 g、人体必需氨基酸17 g,鱼虾10种必需氨基酸22 g,鲜味氨基酸24.7 g。

Analysis of the Major Composition and Soluble Peptide of Enzymatic Hydrolysis By-production of Penaeus japonicus

The article confirmed the main ingredients of by-products of Penaeus japonicus which had been proceed by the enzymatic hydrolysis,and the relative molecular mass of peptide.The enzymatic hydrolysis production(EHP) from by-products of Penaeus japonicus process was prepared using combine bio-enzymes and substeping hydrolysis.Analysis of the major nutrition composition and the relative molecular mass of peptide was carried out by HPLC,spectrophotometry,Sothlet′s method and chemistry.The composition of EHP contained 67% protein,1.0% crude fat,0.12 % carotenoid,6.7% calcium and 0.4% phosphorus.The longest peptide chain with the relative molecular mass of 13 800 in the EHP was 0.32%,and the middle-long peptide chain with that of 5 400-1 550 35.72%,as well as the oligopeptides with that of less than 1 000 more than 52%.In 100 g dry mass of EHP,the total amino acid is 50.185 g,the essential amino acid of humans(EAA) 17 g,the EAA of fish and shrimp 22 g,and the delicious flavors amino acid significant rich to 24.7 g.