不同降解工艺对螠蛏肉降解物活性的影响  

Effects of Different Process on Activities of Degradation Products from Sinonovacula constricta Flesh

作　　者：王文生[1] 张付云[2] 夏嵩[2] 李伟[2] 

机构地区：[1]大连东软信息学院,辽宁大连116023 [2]大连水产学院食品工程学院,辽宁大连116023

出　　处：《西北农业学报》2010年第6期197-200,共4页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：大连水产学院博士启动基金(015624)资助

摘　　要：用正交试验法对螠蛏组织的木瓜蛋白酶酶解工艺进行优选。以酶解液的生物活性为考察指标,研究酶解的温度、时间、pH和酶的用量对酶解产物生物活性的影响。得到用木瓜蛋白酶水解螠蛏组织的最佳条件为:pH 6,酶解温度60℃,酶加入量为底物的0.3%,水解6 h。在此条件下酶解产物的生物活性较高。To optimize the enzymolysis process of flesh from Sinonovacula constricta, the adding ratio of papain,the hydrolysis pH, temperature and time were investigated using orthogonal intersection. Results suggested that the best enzymolysis conditions were 0.3% adding ratio of papain to flesh of Sinonovacula constricta and reaction at 60℃ for 6 hours with pH 6. Under these conditions,the biological activities of enzymolysis products were higher.

关 键 词：螠蛏 木瓜蛋白酶 酶解 正交试验 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]