双酶法在鲨鱼肉水解液制备中的工艺改良研究  

Technological improvement of bi-enzyme hydrolysis in preparation of shark meat hydrolysate

作　　者：吴红棉[1] 曾少葵[1] 雷晓凌[1] 吴文龙[1] 

机构地区：[1]湛江海洋大学水产学院,广东湛江524025

出　　处：《中国水产科学》2001年第1期69-72,共4页Journal of Fishery Sciences of China

摘　　要：采用同时添加枯草杆菌中性蛋白酶与木瓜蛋白酶的改良酶解技术 ,对鲨鱼肉进行水解。正交试验结果表明 ,上述二酶同时水解的最适条件为 :温度 4 5℃ ,pH 7.0 ,时间 3h ,酶浓度 2 0 0U/ml(枯草杆菌中性蛋白酶及木瓜蛋白酶各 10 0U/ml) ,原料∶水 =1∶5。蛋白质水解率达 83.5% ,所得水解液的氨基酸含量为 4 5.4mg/ml,其中必需氨基酸总量为 19.8mg/ml。The shark meat was hydrolyzed with the enzyme hydrolytic technique in which subtilisin and papain were added simultaneously. Through the orthogonal experiment, the optimum condition for the hydrolysis with the bi enzyme added simultaneously was determined to be 45℃, pH 7.0, taking time 3 h, enzyme concentration 200 U/ml (subtilisin∶papain=1∶1),the proportion between shark meat and water 1∶5 (on weight basis). The degree of hydrolysis was 83.5%; the concentration of free amino acids in the hydrolysate was 45.4 mg/ml, and that of essential amino acids was 1.98 mg/ml.

关 键 词：鲨鱼肉 双酶水解 水解液 工艺改良 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程] TQ936.1[轻工技术与工程—食品科学与工程]