珍珠贝肉酶解条件的优化探讨  

The Optimization of Enzymatic Hydrolysis to the Muscle of Pearl Oyster

作　　者：周文红[1] 归三岷 杨志伟[1] 苏巧琳 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004 [2]广西还珠海洋生物科技有限公司,广西钦州535000

出　　处：《钦州学院学报》2014年第5期7-9,61,共4页Journal of Qinzhou University

基　　金：广西科学研究与技术开发计划资助项目(桂科攻11107011-9)

摘　　要：以钦州珍珠贝肉为原料,以酶解液中氨基酸态氮含量作为指标,在单因素实验的基础上,通过正交实验来优化酶解工艺条件。结果表明:中性蛋白酶、碱性蛋白酶和胰蛋白酶3中酶中,碱性蛋白酶与胰蛋白酶进行双酶复合同步酶解效果较好,优化条件为:碱性蛋白酶与胰蛋白酶质量比为3∶2,温度50℃,pH7.5,酶解4h。在此条件下酶解液中氨基酸态氮含量为6.417mg/ml。In this paper,the enzymatic hydrolysis of the muscle of pearl oyster is studied by measuring the concentration of aminophenol nitrous in the hydrolyzed oyster solution under different conditions. On the basis of single factor experiments,the enzymatic hydrolysis process conditions is optimized by orthogonal experiment. The results shows that alkaline protease and trypsin is the best protamex enzymatic hydrolysis among the examined three enzymes（ the neutral protease,alkaline protease and trypsin）.The optimization conditions include： the ratio of alkaline protease to trypsin 3 ∶ 2,temperature 50 ℃,pH7.5,time 4h. In this condition enzymatic liquid amino nitrogen content was 6.417 mg /ml.

关 键 词：珍珠贝肉 氨基酸态氮 酶解 

分 类 号：Q55[生物学—生物化学]