文蛤肉酶法水解条件的优化及最适蛋白酶的选择  

Optimizing Enzymolysis Conditions of Meretrix Meretrix L. Meat and Choice of Optimum Proteases

作　　者：林娈[1] 陈丽娇[2] 董乐[1] 

机构地区：[1]泉州师范学院化学与生命科学学院,泉州362000 [2]福建农林大学食品科学学院,福州350002

出　　处：《保鲜与加工》2009年第5期48-52,共5页Storage and Process

基　　金：泉州师范学院校自选课题(2008KJ07)

摘　　要：以文蛤肉为原料,探讨了胰蛋白酶的加酶量、水解时间、水解温度、pH值及液固比对文蛤肉水解液总氨基氮含量和水解得率的影响规律,确定文蛤肉酶解的最优条件为酶解温度50℃,加酶量4000U/g原料,pH值为(8.00±0.05),水解时间5h,液固比3∶1。再以文蛤肉水解液的水解度、水解得率及风味评分值为指标对该酶解优化条件下获得的产品与精制中性蛋白酶水解优化条件下获得的产品进行比较。结果表明,胰蛋白酶为酶法水解文蛤肉最适宜的蛋白酶,其酶解所得文蛤肉水解液的水解度、水解得率及风味评分值分别为42.44%、82.86%及205.92。The marine clam meat was hydrolyzed by trypsin. In the orthogonal experiment, the five factors influencing the content of amino-acid nitrogen and hydrolysis rate of the hydrolysates were investigated and the optimal conditions of hydrolyzing proteins were obtained. The temperature of hydrolysis was 50 %, added enzyme quantity was 4 000 U/g material, pH value was （ 8.00±0.05 ）, hydrolysis time was 5 h and liquid solid ratio was 3： 1. Besides, the hydrolysates of two sole enzymolysis technics were compared amang the degree of hydrolysis, hydrolysis rate and flavor value of the hydrolysates. The results showed that, trypsin was the optimum pratease for the sole enzyme hydrolysis clam meat, its degree of hydrolysis, hydrolisis rate and flavor value respectively were 42.44%, 82.86% and 205.92.

关 键 词：文蛤肉 胰蛋白酶 水解 最适蛋白酶 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程] TQ936.1[轻工技术与工程—食品科学与工程]