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Abstract：
The present study investigated the hydrolysis of protein in hoki roe homogenate using a HT (bacterial), a FP-II (fungal) protease preparations and Alcalase (bacterial) to enhance lipid yield extraction. The degree of hydrolysis was determined at various pH, temperature and time using casein and hoki roe. Total lipid extraction and lipidomic analysis was carried out following proteolysis of hoki roe homogenate. The degree of hydrolysis and SDS-PAGE revealed that the hydrolytic capability of Alcalase was better than HT and FPII. The total extracted lipid yield was better following hydrolysis with Alcalase (19.29 %), compared to HT (18.29 %) and FPII (18.33 %). However, the total phospholipid (PL) and n-3 fatty acid yields were better from HT hydrolysed hoki roe homogenate (PL = 30.7 μmol/g; n-3 = 10.5 %), compared to Alcalase (PL = 22 μmol/g; n-3 = 5.95 %). Overall, this study indicates that HT protease preparation hydrolysis of fish roe homogenate can both enhance lipid extraction and retain lipid quality.
摘要：
本研究使用HT（细菌）研究了hoki卵匀浆中蛋白质的水解，FP-II（真菌）蛋白酶制剂和Alcalase（细菌）以提高脂质收率提取。在各种pH下测定水解度,使用酪蛋白和hokiroe的温度和时间。在蛋白水解hokiroe匀浆后进行总脂质提取和脂质组学分析。水解度和SDS-PAGE显示Alcalase的水解能力优于HT和FPII。用Alcalase(19.29%)水解后，提取的总脂质收率较好，与HT（18.29%）和FPII（18.33%）相比。然而,从HT水解的hoki卵匀浆中获得的总磷脂（PL）和n-3脂肪酸产率较好（PL=30.7μmol/g；n-3=10.5％），与Alcalase相比(PL=22μmol/g；n-3=5.95%)。总的来说,本研究表明，HT蛋白酶制剂水解鱼卵匀浆既能提高脂质提取率，又能保持脂质质量。
