复合酶酶解条斑紫菜工艺条件及优化  

Process conditions and optimization of Porphyra yezoensis by enzymatic hydrolysis

作　　者：谢智芬[1] 秦振中[1] 汪秋宽[1] 任丹丹[1] 何云海[1] 

机构地区：[1]大连海洋大学辽宁省水产品加工及综合利用重点实验室,大连116023

出　　处：《食品科技》2011年第12期77-79,82,共4页Food Science and Technology

基　　金：国家公益性行业科研专项课题(200903030)

摘　　要：条斑紫菜是一种具有很高营养价值和多种活性物质的藻类。以酶解液中游离氨基酸含量为指标,结合酶配比、酶加量、pH值、酶解温度、酶解时间等因素,确定复合酶对条斑紫菜酶解工艺,并在此基础上进行条件优化。试验结果表明,条斑紫菜酶解优化条件:复合酶配比1:3:3,复合酶加量为条斑紫菜总量的0.8%,酶解温度为45℃,酶解时间为170min,pH值为6.5。经优化后条斑紫菜酶解液中游离氨基酸含量为0.541g/100mL。Porphyra yezoensis is a kind of alga which has numerous components and many active substances. This research was taken at the complex enzymes ratio, the amount of enzyme added, pH, hydrolyzing temperature, and hydrolyzing time. The content of free amino acid in the hydrolysate was taken as the major indicator, and then orthogonal experiment was also carried out to optimize the enzymatic hydrolysis process. The results showed that the best optimized process as follows： complex enzymes ratio was 1：3：3, complex enzymes dosage was 0.8% of total Porphyra yezoensis, hydrolyzing temperature was 45 ℃, hydrolyzing time was 170 min and pH value was 6.5. The content of FAA was 0.541 g/100mL in the hydrolysate after optimization.

关 键 词：条斑紫菜 游离氨基酸 酶解工艺 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]