木瓜蛋白酶水解海洋鱼鳞蛋白的工艺研究  

Hydrolysis Process of Sea-fish Scale Protein Catalyzed by Papain

作　　者：杨丽虹[1] 吴琴琴[1] 唐旭[2] 徐长安[2] 何建林[2] 

机构地区：[1]厦门大学海洋系,福建厦门361005 [2]国家海洋局第三海洋研究所,福建厦门361005

出　　处：《现代食品科技》2011年第12期1484-1486,共3页Modern Food Science and Technology

基　　金：国家海洋局第三海洋研究所科研基本业务费(海三科2009006)

摘　　要：研究了木瓜蛋白酶水解鱼鳞蛋白的单一影响因素,并采用L9(34)正交实验,考察了温度、时间、酶量、底物浓度等因素对水解鱼鳞蛋白的影响。确定了木瓜蛋白酶水解鱼鳞蛋白工艺条件,即温度65℃,时间75 min,酶量0.04 g/g鱼鳞,底物浓度10%,适合规模化生产。Hydrolysis of the protein from sea-fish scales by papain was studied using orthogonal experiment method. Effects of several factors on hydrolysis were investigated. Based on the research work, the optimum treatment condition was summarized as follows： temperature 65 ℃, hydrolysis time 75 minutes, enzyme 0.04 g/g scale and substmte concentration 10%. The result indicated that the conditions were suitable for large-scale production.

关 键 词：木瓜蛋白酶 海鱼鳞蛋白 水解 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]