可控酶解河蚬蛋白质的工艺优化  

Optimization of enzymolysis on Corbicula fluminea protein by control-enzymatic hydrolysis

作　　者：刘晶晶[1] 黄婷[1] 顾云[1] 韩曜平[1] 王雪锋[1] 戴阳军[1] 

机构地区：[1]常熟理工学院生物与食品工程学院,常熟215500

出　　处：《食品科技》2013年第1期109-113,共5页Food Science and Technology

基　　金：2011年度江苏省大学生实践创新计划项目(A14)

摘　　要：以河蚬为原料,水解度和可溶性蛋白含量为指标挑选酶种,再通过单因素和正交试验筛选可控酶解河蚬蛋白质的最佳工艺条件。结果表明:河蚬蛋白质的适宜水解酶为中性蛋白酶和胰蛋白酶,双酶复合水解的最佳工艺条件为:胰蛋白酶和中性蛋白酶按2:1(w/w)混合同时水解,加酶量为1.2%、料液比1:3.5(w/v)、pH7、温度55℃、水解6.5h,水解度为34.77%,可溶性蛋白含量为136.5mg/100g。该工艺条件得到的酶解液水解度较高,气味较好,腥味不明显。Taking the Corbicula fluminea as raw material, degree of hydrolysis （DH） and soluble protein content as an indicator, suitable enzymes can be selected. And then the result of the optimum conditions for control-enzymatic hydrolysis of Corbicula fluminea protein was obtained by single factor and orthogonal experiments. The results showed that the neutral protease and trypsin was more effective to hydrolysis protein of Corbicula fluminea. The optimum conditions of dual-enzyme complex hydrolysis was that trypsin and neutral protease mixed 2：1 （w/w） at the same time hydrolysis, enzyme amount 1.2%, solid to liquid ratio of 1：3.5 （w/v）, pH7, at temperature of 55 ℃ for 6.5 h. The degree of hydrolysis with two enzymes was over 34.77%, the soluble protein content was 136.5 mg/100 g. The enzymatic hydrolyzate obtained was a higher degree of hydrolysis, better flavor, less obvious smell.

关 键 词：河蚬 可控酶解 水解度 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]