酶解蛇肉低肽营养液的研制  

Preparation of nutritious oligo-peptide liquid from enzy- matic hydrolysis of snake meat

作　　者：李巍青[1] 刘瑞兴[1] 

机构地区：[1]长沙理工大学生物与轻工系,湖南长沙410076

出　　处：《食品工业科技》2005年第4期138-140,共3页Science and Technology of Food Industry

摘　　要：采用现代生物酶解技术对蛇肉进行有控制的水解,并经适当的精制,生产出营养成分丰富、含有约3%短肽分子(平均分子量是538)的低肽营养液。其最佳酶解工艺条件是:料水比为1:2、酶活添加量为3600U/g样、酶种类为木瓜蛋白酶(papain60)与枯草杆菌中性蛋白酶(AS1398)的等活力复合酶、pH6.5-6.8、温度55℃、反应时间6h。A kind of nutritious oligo-peptide liquid, which contains rich nutrients and about 3 percent oligo -peptides whose average molecular weight is 538 Dalton, was prepared by means of the controlled enzymatic hydrolysis technology of snake meat and the correct refining technology on the crude product. The optimal technical parameters are as follows: the weight ratio of fresh meat to water is 1 to 2, the added enzymatic activity unit is 3600 units per gram meat, the used enzyme preparation is the mixture of papain 60 and AS1398 with the same activities, the pH value is 6.5-6.8, the reaction temperature is 55 degree centigrade and the reaction time is 6 hours.

关 键 词：蛇肉 酶解 低肽 

分 类 号：TS251.2[轻工技术与工程—农产品加工及贮藏工程]