巴非蛤蛋白酶解工艺条件的研究  

Study on an enzymatic hydrolysis technique of Paphia undulta protein

作　　者：苗艳丽[1] 方富永[1] 何辉[1] 宋文东[1] 

机构地区：[1]广东海洋大学,湛江524088

出　　处：《食品科技》2008年第11期14-16,共3页Food Science and Technology

基　　金：广东省自然科学基金项目(06029124)。

摘　　要：以巴非蛤肉为原料,利用木瓜蛋白酶对其进行水解,以水解度为指标确定最佳水解条件。在此基础上通过正交试验,对水解条件进行了优化,结果表明在温度40℃、水解时间4h、加酶量6000U/g原料、料水比为1∶10(w/v)、pH6.5条件下可以获得较好的水解效果。水解液的氨基酸分析结果表明,游离氨基酸含量丰富,约为492.32mg/100mL(色氨酸未计),其中必需氨基酸占30.6%,尤其是谷氨酸、天门冬氨酸、甘氨酸等呈味氨基酸含量丰富。结果为巴非蛤肉水解液作为氨基酸口服液或高级调味料提供了依据。Papain was applied to the Paphia undulta protein for hydrolyzation in this study. The hydrolysis conditions that could produce the highest hydrolysis degree were determined. Furthermore, the optimal enzymatic hydrolysis condition that could produce the protein hydrolysates was also determined by the orthogonal design. The results were temperature 40 ℃, time duration 4 h, enzyme content 6000 U/g, substance concentration 1：10 and pH6.5. The contents of free amino acid in hydrolysates amounted to 492.32 mg/100 mL, among which the percentage of essential amino acid was 30.6%. The experiment results showed that hydrolysate by papain was used to develop health foods and natural flavoring agent.

关 键 词：巴非蛤 木瓜蛋白酶 水解度 

分 类 号：TS201.1[轻工技术与工程—食品科学]