Flavourzyme-Papain复合蛋白酶水解龙虾副产物工艺条件的研究  

Study on Optimization of Hydrolysis Process of Procambarus clarkii Byproduct by Flavourzyme-Papain Compound Protease

作　　者：高翔[1] 王蕊[1] 张嫚[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223003

出　　处：《食品科学》2008年第10期195-198,共4页Food Science

基　　金：淮安市科技局资助项目(HAG04056)

摘　　要：以底物浓度为10%、Flavourzyme与Papain复合酶比为1:1的条件,利用单因素试验和正交试验,研究了pH值、加酶量、温度、酶解时间对龙虾副产物蛋白质水解度的影响,在此基础上进一步确定了合适的底物浓度。结果表明,Flavourzyme-Papain复合蛋白酶水解龙虾副产物的最佳条件为:pH7.0、加酶量1.5%、温度50～55℃、时间5h,在底物浓度25%的条件下水解,最大水解度为26.2%。Under the fixed conditions of 10% substrate, Flavourzyme - Papain ratio 1：1, the effects of pH, enzyme amount, temperature, reaction time on hydrolysis degree of Procambarus clarkii byproduct were investigated, and these factors were optimized by orthogonal test. The optimal substrate concentration was also determined. Results showed that the optimal hydrdysis conditions are, pH 7.0, amount of compound enzyme 1.5%, temperature 50-55 ℃, time 5 hours and substrate concentration 25%. The maximum hydrolysis degree reaches 26.2%.

关 键 词：Flavourzyme—Papain复合蛋白酶 龙虾副产物 水解度 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]