低值鱼蛋白的热变性与酶解特性关系研究-豆柴文库

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低值鱼蛋白的热变性与酶解特性关系研究
Title:RelationshipbetweentheThermalDenaturationandEnzymaticHydrolysisCharacteristicsofLow-ValueFishProtein
Abstract:
Low-valuefishproteins,suchasfishroeandfishmeal,havepotentialapplicationsinvariousindustriesduetotheirrichproteincontent.Understandingthethermaldenaturationandenzymatichydrolysischaracteristicsoflow-valuefishproteiniscrucialforoptimizingprocessingtechniquesandmaximizingtheirutilization.Thisstudyaimstoinvestigatetherelationshipbetweenthermaldenaturationandenzymatichydrolysischaracteristicsoflow-valuefishprotein.Forthispurpose,thedenaturationtemperature,kinetics,andstructuralchangesduringthermaldenaturationoffishproteinweredetermined.Theeffectofthermaldenaturationonthesubsequentenzymatichydrolysisprocesswasalsoexamined.Theresultsrevealedvaluableinsightsintothebehavioroflow-valuefishproteinduringthermalprocessingandenzymatichydrolysis.
1.Introduction
Low-valuefishproteinsareoftenunderutilizedduetotheirundesirabletexture,taste,orappearance.However,theyarearichsourceofinvaluableproteinsthatcanbeconvertedintohigh-valueproductswiththeappropriateprocessingtechniques.Understandingtherelationshipbetweenthethermaldenaturationandenzymatichydrolysischaracteristicsoflow-valuefishproteincanaidinthedevelopmentofnovelapplicationsandprocesses.
2.MaterialsandMethods
2.1Samplepreparation:Low-valuefishproteinsamples,suchasfishroeandfishmeal,wereobtainedandcharacterizedfortheirproximatecomposition.
2.2Thermaldenaturationanalysis:Thedenaturationtemperature(T_d)anddenaturationkineticsoffishproteinweredeterminedusingdifferentialscanningcalorimetry(DSC)orotherappropriatethermalanalysistechniques.
2.3Enzymatichydrolysisanalysis:Theeffectofthermaldenaturationonthesubsequentenzymatichydrolysisprocesswasevaluatedusingrelevantenzymes,suchasproteases.Thedegreeofhydrolysis,peptideprofile,andmolecularweightdistributionwereanalyzed.
3.ResultsandDiscussion
3.1Thermaldenaturationcharacteristics:Thethermaldenaturationprofileoflow-valuefishproteinshowedadistinctdenaturati