单环刺螠体壁肌酶解工艺参数的研究——复合风味蛋白酶  

Study on Enzymolysis Parameters of Urechis unicinctus Body Wall Muscle—Flavorzyme

作　　者：刘海梅[1] 张治财[1] 尹晓洁[1] 赵继超[1] 

机构地区：[1]鲁东大学食品工程学院,山东烟台264025

出　　处：《中国调味品》2013年第11期14-17,30,共5页China Condiment

基　　金：山东省高等学校发展计划项目(J12LD03);鲁东大学大学生创新基金项目(12z003)

摘　　要：采用复合风味蛋白酶水解单环刺螠体壁肌,为体壁肌水解肽的酶法脱苦提供酶解工艺参数。研究发现:酶的添加量、pH、酶解时间、酶解温度对氮收率和水解度均具有极显著影响,此酶的适宜添加量为170LAPU/kg原料,pH为6.5,酶解时间为1.5h,酶解温度为55℃,在此适宜条件下,单环刺螠体壁肌的氮收率和水解度分别达到70.71%和35.09%,水解液澄清,无苦味,复合风味蛋白酶可以用于单环刺螠体壁肌水解肽的脱苦。Enzymolysis parameters of flavorzyme are investigated with Urechis unicinctus body wall muscle as raw material. The results show that enzyme dosage, pH, enzymolysis time and temperature have significant effects on the nitrogen recovery and degree of hydrolysis, and the suitable addition of enzyme is 170 LAPU/kg of body wall muscle, pH 6.5, the hydrolysis time of 1. 5 h, enzymolysis temperature of 55℃. Under such suitable conditions, the nitrogen recovery and degree of hydrolysis for Urechis unicinctus body wall muscle are 70. 71% and 35.09% respectively. The hydrolyzate is pellucid, without bitterness. Flavorzyme can be used in debitterness of hydrolysis peptide of Urechis unicinctus body wall muscle.

关 键 词：单环刺螠 复合风味蛋白酶 氮收率 水解度 苦味 

分 类 号：TS201.25[轻工技术与工程—食品科学]