如今,人們對(duì)如何利用酶解手段從魚蛋白中提取有價(jià)值的營養(yǎng)物質(zhì)越來越感興趣。魚蛋白水解物（FPH）是以魚為原料,經(jīng)酶解而制備的產(chǎn)物。從FPH中生產(chǎn)的肽具有較小的分子質(zhì)量,可以被用于各種疾病的治療,如動(dòng)脈粥樣硬化、癌癥、冠心病和心血管疾病。將酶解工藝與超聲波、微波輻射、超聲/微波集成等現(xiàn)代技術(shù)相結(jié)合制備FPH,有助于改進(jìn)酶水解工藝和提高產(chǎn)品性能。首先,雜交鱘（Acipenser ruthenus Linnaeus x Huso dauricus（Georgi））肌肉為原料,研究了不同條件下木瓜蛋白酶對(duì)蛋白水解物水解度的影響。在固液比為1:1、酶-底物比為3%、p H為6、溫度為70℃、培養(yǎng)時(shí)間為6h的最佳工藝條件下,蛋白的水解度為24.89%。蛋白水解物的得率為17.47%,其中蛋白質(zhì)含量為79.67%,氨基酸含量為96.35g/g蛋白質(zhì)。多肽的分子量隨水解時(shí)間的延長而減小。制備的蛋白水解物的溶解度為86.57～98.74%,乳化活性指數(shù)為11.0～13.27m²/g,在不同p H水平下乳化穩(wěn)定性指數(shù)高于94%,持水能力為1.93g水/g蛋白質(zhì),持油能力為2.59g油/... 

【文章來源】：江南大學(xué)江蘇省 211工程院校 教育部直屬院校

【文章頁數(shù)】：169 頁

【學(xué)位級(jí)別】：博士

【文章目錄】：
ACKNOWLEDGMENT
DEDICATION
LIST OF IMPORTANT ABBREVIATIONS
ABSTRACT
摘要(Chinese abstract)
CHAPTER ONE GENERAL INTRODUCTION AND LITERATURE REVIEW
    1.1.Introduction
    1.2.Preparation of protein hydrolysates by enzymatic hydrolysis
    1.3.Degree of hydrolysis
    1.4.Nutritional composition of protein hydrolysates
        1.4.1.Proximate composition
        1.4.2.Amino acids content
    1.5.Functional properties of fish protein hydrolysates
        1.5.1.Solubility
        1.5.2.Emulsifying properties
        1.5.3.Foaming properties
        1.5.4.Water and oil holding capacity
    1.6.Antioxidant activities of FPH
    1.7.Structural and physicochemical properties of fish protein hydrolysate
    1.8.Separation and purification of peptides
        1.8.1.Fractionation and purification of active peptides
        1.8.2.Identification of purified peptide
    1.9.Application of ultrasonic and microwave in protein hydrolysate preparation
        1.9.1 Ultrasonic treatment
        1.9.2.Microwave treatment
    1.10.Significance of the research topic
    1.11.General objective of the study
    1.12.Specific objective of the study
    1.13.Reference
CHAPTER TWO Influence of enzymatic hydrolysis conditions on the degree of hydrolysis and functional properties of protein hydrolysate from a hybrid sturgeon(Acipenser ruthenus Linnaeus x Huso dauricus(Georgi))by using papain enzyme
    2.1.Introduction
    2.2.Materials and methods
        2.2.1.Samples
        2.2.2.Enzyme and chemicals
        2.2.3.Proximate chemical composition
        2.2.4.Amino acid analysis
        2.2.5.Fatty acid profile analysis
        2.2.6.Preparation of protein hydrolysates
        2.2.7.Determination of the degree of hydrolysis
        2.2.8.Yield
        2.2.9.Determination of the molecular weight distributions
        2.2.10.Functional properties of FPH
        2.2.11.Statistical analysis
    2.3.Results and discussion
        2.3.1.Proximate chemical composition
        2.3.2.Amino acid analysis
        2.3.3.Fatty acid composition of sturgeon oil
        2.3.4.Optimization of enzymatic hydrolysis conditions
        2.3.5.Yield
        2.3.6.Molecular weight distribution
        2.3.7.Functional properties
    2.4.Conclusion
    2.5.References
CHAPTER THREE Influence of degree of hydrolysis on chemical composition,functional properties,and antioxidant activities of sturgeon(Acipenser ruthenus Linnaeus x Huso dauricus(Georgi))protein hydrolysates obtained by using Alcalase2.4L
    3.1.Introduction
    3.2.Materials and methods
        3.2.1.Samples and chemicals
        3.2.2.Preparation of sturgeon muscle
        3.2.3.Preparation of protein hydrolysates
        3.2.4.Determination of the degree of hydrolysis
        3.2.5.Yield and color measurement
        3.2.6.Proximate composition of protein hydrolysates
        3.2.7.Amino acid composition analysis
        3.2.8.Determination of the molecular weight distribution
        3.2.9.Functional properties determination
        3.2.10.Determination of antioxidant activities
        3.2.11.Statistical analysis
    3.3.Results and discussion
        3.3.1.Optimization of hydrolysis conditions
        3.3.2.Average yield and color of hydrolysates
        3.3.3.Proximate composition of hydrolysates
        3.3.4.Amino acids composition
        3.3.5.Molecular mass distribution
        3.3.6.Functional properties of sturgeon protein hydrolysates
        3.3.7.Antioxidant activities of sturgeon protein hydrolysates
    3.4.Conclusions
    3.5.References
CHAPTER FOUR Structural and physicochemical characteristics of lyophilized sturgeon protein hydrolysates prepared by using two different enzymes
    4.1.Introduction
    4.2.Material and methods
        4.2.1 Materials
        4.2.2.Preparation of samples and lyophilized protein hydrolysates
        4.2.3.Determination of degree of hydrolysis and protein hydrolysate yield
        4.2.4.Particle size distribution
        4.2.5.Zeta potential measurements
        4.2.6.Determination of peptide molecular weights
        4.2.7.Surface hydrophobicity and turbidity
        4.2.8.X-Ray Diffraction(XRD)
        4.2.9.Fourier transform infrared spectroscopy
        4.2.10.Differential scanning calorimetry
        4.2.11.Thermal-gravimetric analyses
        4.2.12.Scanning electron microscopy
        4.2.13.Statistical analysis
    4.3.Results and discussion
        4.3.1.Degree of hydrolysis and protein hydrolysate yield
        4.3.2.Particle size distribution
        4.3.3.Zeta potential measurements
        4.3.4.Molecular weight distribution
        4.3.5.Surface hydrophobicity and turbidity
        4.3.6.X-Ray Diffraction
        4.3.7.Fourier transform infrared spectroscopy
        4.3.8.Differential scanning calorimetry
        4.3.9.Thermal gravimetric analyses
        4.3.10.Scanning electron microscopy
    4.4.Conclusions
    4.5.References
CHAPTER FIVE Effects of ultrasonic,microwave and combined ultrasonic-microwave pretreatments on the protein hydrolysate properties from sturgeon(Acipenser ruthenus Linnaeus x Huso dauricus(Georgi))
    5.1.Introduction
    5.2.Materials and methods
        5.2.1.Materials
        5.2.2.Ultrasonic and microwave equipment
        5.2.3.Samples preparation
        5.2.4.Preparation of protein hydrolysates
        5.2.5.Degree of Hydrolysis
        5.2.6.Yield of protein hydrolysates
        5.2.7.Determination of amino acids profile
        5.2.8. Distribution of the molecular weights
        5.2.9.Solubility of protein hydrolysates
        5.2.10.Determination of antioxidant activities
        5.2.11.Statistical Analysis
    5.3.Results and Discussions
        5.3.1.Influence of pretreatments on the degree of hydrolysis
        5.3.2.Influence of optimal conditions on DH
        5.3.3.Yield
        5.3.4.Amino acids profile
        5.3.5.Molecular weights description
        5.3.6.Solubility of protein hydrolysates
        5.3.7.Antioxidant activities of hydrolysates
    5.4.Conclusions
    5.5.References
CHAPTER SIX Antioxidant properties of filtration membranes fractions obtained from sturgeon(Acipenser ruthenus Linnaeus x Huso dauricus(Georgi))proteins hydrolysates
    6.1.Introduction
    6.2.Material and methods
        6.2.1 Materials
        6.2.2.Preparation of sturgeon protein hydrolysates
        6.2.3.Measurement of the degree of hydrolysis
        6.2.4.Amino acid composition analysis
        6.2.5.Characterization of antioxidant peptides
            6.2.5.1.Fractionation
            6.2.5.2.Antioxidant properties
        6.2.6.Statistical analysis
    6.3.Results and discussion
        6.3.1.Degree of hydrolysis
        6.3.2.Amino acid composition
        6.3.3.Antioxidant activities of protein hydrolysates
            6.3.3.1.DPPH radical scavenging activity
            6.3.3.2.ABTS radical scavenging activity
        6.3.4.Antioxidant properties of peptide fractions
            6.3.4.1.DPPH radical-scavenging activity of peptide fractions
            6.3.4.2.ABTS radical scavenging activity of peptide fractions
            6.3.4.3.Ferric reducing antioxidant power(FRAP)
    6.4.Conclusions
    6.5.References
CHAPTER SEVEN General conclusions and recommendation
    Key innovations of thesis
    Recommendations
List of Publications



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