超声波辅助酶法水解寻氏肌蛤蛋白  

Enzymolysis of Protein from Musculus Senhousei Assisted by Ultrasonic

作　　者：孔美兰[1] 刘谋泉[1] 孔德虎 袁秀霞[1] 林继娜 沈少游 吴悦婷[1] 

机构地区：[1]韩山师范学院生物系,广东潮州521041 [2]泰兴市一鸣生物制品有限公司,江苏泰兴225433

出　　处：《食品研究与开发》2014年第6期19-22,共4页Food Research and Development

基　　金：韩山师范学院青年基金项目(LQ200807)

摘　　要：采用超声波辅助中性蛋白酶水解寻氏肌蛤,以-氨基态氮含量为检测指标。首先采用单因素和正交优化试验L9(34)确定酶法水解薄壳肉蛋白的最适条件.研究结果为:pH6.5,水解时间5 h,温度55℃,酶浓度2.0%,料液比1∶2,水解液的α-氨基态氮含量为0.372 6 g/100 mL。在此基础上,研究功率300 W的超声波预处理对酶解效果的影响,综合考虑,采用超声波预处理10 min,α-氨基态氮含量提高到0.394 1 g/100 mL。Using enzymatic extraction methods assisted by ultrasonic to enzymolysis Musculus senhousei,α-amino nitrogen content was the index. Firstly, the hydrolysis of Musculus senhousei by neutral proteinase through single element experiment and L9（34） orthogonal study were studied. The results showed that optimum hydrolysis conditions were：pH 6.5,hydrolysis time 5 h, temperature 55℃,content of enzyme 2.0%, the solid/liquid ratio was 1∶2.The content ofα-amino acid was 0.372 6 g/100 mL. On this basis, we studied the effect of pretreatment on hydrolysis using ultrasonic of 300 W power. The results showed that 10 minters ultrasonic pretreatment can improve enzymolysis evidently and the content ofα-amino acid was 0.394 1 g/100 mL.

关 键 词：寻氏肌蛤 中性蛋白酶 超声波 酶解 

分 类 号：TQ914.2[化学工程]