环文蛤肉复合酶的水解工艺初探  

Multiple-enzyme hydrolysis technology of Cyclina sinensis

作　　者：苗艳丽[1] 方富永[1] 苏金成[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》2011年第10期126-130,共5页Food Science and Technology

基　　金：广东省科技计划项目(93043)

摘　　要：以环文蛤为原料,采用酶水解的方法制备环文蛤肉水解液。先选用中性蛋白酶、碱性蛋白酶、木瓜蛋白酶和菠萝蛋白酶,分别对环文蛤肉进行单酶水解实验;并用复合酶解新技术对环文蛤肉进行水解研究。实验结果表明:3种酶复合水解的最佳工艺为:在料水比1:8(m/v)、pH7.0、50℃条件下,用中性蛋白酶6000U/g原料先水解4h,再依次使用碱性蛋白酶4000U/g、菠萝蛋白酶12500U/g连续水解4h后水解度达到43.27%。复合酶解液中游离氨基酸含量丰富,约为117.89μg/mL,其中必需氨基酸占51.39%。环文蛤肉经复合蛋白酶水解,适当调配可制作营养丰富、海鲜风味浓郁、具有一定保健功能的口服液。Cyclina sinensis was hydrolyzed to prepare amino acid hydrolysate using neutral protease,alkaline protease,papain and pineapple protease,respectively.The optimum enzyme hydrolysis procedure determined by compound enzymatic hydrolysis was as follows：using neutral enzyme amount of 6000 U/g and a solid/liquid ratio of 1：8,hydrolysis at 50 ℃ and pH 7.0 for 4 h.Under these conditions,the degree of hydrolysis was 33.53%.Then the neutral hydrolysates were continuously hydrolyzed in turn by 4000 U/g of alkaline protease and 12500 U/g of pineapple protease for 4 h,and the final degree of hydrolysis reached 43.27%.The final hydrolysate had plenty of free amino acids（about 117.89 μg/mL,among which the essential amino acid accounted for 51.39%.A functional oral liquid which has special flavor and rich nutrition for good health could be obtained by blending the compound enzymatic hydrolysate of Cyclina sinensis meat and other auxiliary ingredients.

关 键 词：环文蛤 氨基酸 酶水解 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]