沙虫的成分测定以及酶解工艺研究  

Analyse of Sipunculus nudus' Composition and Study of Its Craft of Enzymolysis

作　　者：刘婷[1] 吴亨[1] 查春月[1] 谢江[1] 林莹[1] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004

出　　处：《食品工业》2012年第7期71-74,共4页The Food Industry

基　　金：2010年广西研究生创新计划资助项目

摘　　要：为充分发挥沙虫营养、美味、具有食补功能的特性,以新鲜沙虫为原材料,检测沙虫的粗成分以及胶原蛋白含量,研究沙虫深加工的酶解工艺,为研发新产品奠定基础。根据GB/T 5009-2010测定其粗蛋白、脂肪、水分、灰分含量,高效液相色谱法测定胶原蛋白含量;采用单因素控制法,对沙虫进行蛋白酶酶解。结果表明,粗蛋白占沙虫湿基的14.73%,水分为79.01%,脂肪为0.245%,灰分为4.22%;液相色谱法测得胶原蛋白含量占沙虫干基的9.00%;中性蛋白酶水解沙虫的效果最好,中性蛋白酶酶解沙虫的工艺条件为:pH 7.0,酶与底物比E/S=6 000 U/g,温度为50℃,酶解时间在5 h。To test the rough composition and collagen protein content of worms,research the enzymatic hydrolysis of worm＇s further processing and develop new products,and pay full attention to the worm nutrition,delicious,and the characteristics of supplying function.Use fresh worms as raw material,referring to the GB/T 5009-2010 to test it＇s crude protein,fat,moisture,ash content and use high performance liquid chromatography（HPLC） to test the collagen protein content to enzyme the worm with protease,controlling by single-factor.The results showed that the crude protein 14.73% in the worm wet base,water 79.01%,fat 0.245%,and ash content 4.22%.The collagen protein content was 9.00% in the worm dry base by liquid chromatography measure.The best effect was hydrolysis in neutral protease,it＇s conditions was pH 7.0,enzyme and substrate E/S=6 000 U/g,the temperature for 50 ℃,enzyme solution time in 5 h.

关 键 词：沙虫 成分 酶解 工艺 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]