单环刺螠体壁肌酶解工艺参数的研究  

Enzymolysis parameters of Urechis unicinctus body wall muscle

作　　者：刘海梅[1] 刘欢欢[1] 宋旗[1] 尹晓洁[1] 左为民[2] 李海燕[1] 

机构地区：[1]鲁东大学食品工程学院,山东烟台264025 [2]鲁东大学汽车实习中心,山东烟台264025

出　　处：《中国酿造》2013年第10期98-101,共4页China Brewing

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(12y062)

摘　　要：采用木瓜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值、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3%,pH值为7.0、酶解时间为5h,酶解温度为50℃,在此条件下,单环刺螠体壁肌的氮收率和水解度分别达到69.62%和32.90%,水解液呈淡棕色。Enzymolysis parameters ofpapain were investigated with Urechis unicinctus body wall muscle as raw material. The results showed that enzyme dosage, pH, enzymolysis time and temperature had significant effects on the nitrogen recovery and hydrolysis degree. The enzyme suitable conditions were dosage 3% of body wall muscle, pH 7.0, the hydrolysis time 5h, enzymolysis temperature 50℃. Under suitable conditions, the nitrogen recovery and hydrolysis degree for Urechis unicinctus body wall muscle were 69.62% and 32.90%. The hydrolysate was pale brown.

关 键 词：单环刺螠 木瓜蛋白酶 氮收率 水解度 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]