牡蛎肉双酶复合水解和酸水解工艺  

The Hydrolysis of Oyster Meat with Two Kinds of Proteinase and Using HCl

作　　者：苗艳丽[1] 方富永[1] 纪晓德[1] 宋文东[1] 

机构地区：[1]广东海洋大学,广东湛江524088

出　　处：《食品研究与开发》2011年第4期21-24,共4页Food Research and Development

基　　金：广东省科技计划项目(93043)

摘　　要：以牡蛎肉为原料,采用中性蛋白酶和菠萝蛋白酶同时水解技术和酸水解的方法,对牡蛎肉进行水解,通过对水解条件的研究确定双酶酶解的条件为:在料水比1∶8(g/mL)、pH7.0、温度50℃的条件下,先用中性蛋白酶(每克原料)2.3×10-5Kat水解4 h;然后依次用菠萝蛋白酶(每克原料)1.7×10-4Kat连续水解4 h。氨基酸分析结果表明:牡蛎肉中含有17种氨基酸,其中包括人体必需的7种氨基酸。Oyster meat was hydrolyzed to prepare amino acid hydrolysate using neutral protease and pineapple protease simultaneously and using HCl,respectively.The results showed that the optimum conditions of enzymatic hydrolysis were as follows： the temperature was 50 ℃,pH was 7.0,the amount of enzyme was 2.3×10-5 Kat/g,expects the hydraulic modulus was 1∶8,the time was 4 h.After 4 h hydrolysis of neutral,pineapple protease were used by step for 4 h respectively.The result indicated that seventeen kinds of amino acids were detected,which included seven essential amino acids in humans.

关 键 词：牡蛎 酸水解 酶法水解 氨基酸 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]