扇贝裙边酶解工艺优化及其氨基酸分析研究  

Research on the Process Optimization of Scallop Skirt Enzymatic Hydrolysis and Its Amino Acid Analysis

作　　者：桑亚新[1] 王向红[1] 王苏[1] 李彩[1] 张雪娇[1] 曾昭爽[2] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]国家海洋局秦皇岛海洋环境监测中心站,河北秦皇岛066002

出　　处：《中国食品学报》2012年第8期78-86,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家海洋公益性行业科技专项(201205031);河北省科技支撑项目(10221013;12271008D)

摘　　要：以扇贝加工中的废弃物——裙边为原料,以水解风味、回收率为评价指标,在单因素实验的基础上,采用响应面法(RSM)考察主要因素对水解度(DH)的影响,建立数学模型,得到最佳的酶解条件为:温度60.9℃,pH11.3,加酶量23359(u/g干物质)。在此条件下,实际水解度为49.9%。利用E1和E2进行分段复合酶水解研究,并采用高效液相色谱法对不同水解条件下扇贝裙边酶解液中的氨基酸组成进行分析,结果显示水解液中含19种氨基酸,并且甘氨酸、精氨酸、谷氨酸等呈味氨基酸含量较高。In this paper,using processing waste——the scallop skirts as raw materials,flavor and recovery were evaluated as indicators. E1 was suitable for the hydrolysis of scallop skirt. Based on the single factor experiment,the response surface methodology（RSM） was employed to investigate the influence of main factors on the degree of hydrolysis（DH） to establish a regression model. The optimized conditions of enzymic hydrolysis for scallop skirt were that： temperature 60.9 ℃,pH 11.3,enzyme dosage 23 359 u/g. The really degree of hydrolytic was 49.9%. Furthermore, research on enzymic segmented hydrolysis by E1 and E2, the amino acid components of different enzymatic hydrolysis conditions were determined with HPLC. The results showed that there were 19 amino acids, the contents of glycine, arginine and glutamic acid were especially high.

关 键 词：扇贝裙边 E1蛋白酶 酶水解 鲜味剂 高效液相色谱 氨基酸分析 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]