蛇肉有限酶解法制备低肽营养液的研究  

PREPERATION OF OLIGO-PEPTIDE NUTRIENT SOLUTION FROM PARTIALLY HYDROLYZED SNAKE MEAT

作　　者：刘瑞兴[1] 郭振华[2] 董君英[2] 

机构地区：[1]长沙理工大学生物与轻工系,湖南长沙410076 [2]长沙理工大学化学与环境工程系,湖南长沙410076

出　　处：《河南工业大学学报（自然科学版）》2005年第4期62-64,69,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：采用有限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（平均相对分子质量是538）的低肽营养液。最佳酶解工艺条件是：料水比为1：2、酶添加量为3600U／g、酶种类为木瓜蛋白酶（papain60）与枯草杆菌中性蛋白酶（Asl．398）的等活力复合酶、pH6．5～6．8、温度55℃、反应时间6h。A kind of oligo-peptide nutrient solution,which is rich in nutrition and consists about 3 percent short oligo-peptides whose average molecular weight is 538, was prepared and from snake meat by means of the controlled enzymolysis technology and the correct refining technology. The optimal reaction condition is that： the weight ratio of fresh meat to water is 1 ： 2, the ratio of the enzyme ： meat is 3 600 units per gram meat, the enzyme is the mixture of papain 60 and Asl .398 with the same activities, the pH value is 6.5 ～ 6.8, the reaction temperature is 55℃ and the reaction time is 6 hours.

关 键 词：蛇肉 酶解 低肽 

分 类 号：TS201.2[轻工技术与工程—食品科学]