广西近江牡蛎风味酶酶解工艺研究  

Enzymolysis technology optimization of flavourzyme for Guangxi Ostrea Rivularis

作　　者：宋忠魁[1,2] 谢涛 叶开富 龙智翔 黄一帆 林葵 黄岛平 

机构地区：[1]广西分析测试研究中心,南宁530022 [2]广西海洋研究所,北海536000

出　　处：《食品科技》2014年第10期156-159,共4页Food Science and Technology

基　　金：广西科学研究与技术开发计划项目(桂科攻09321004)

摘　　要：以水解度为试验指标,选择料水比、酶解温度、加酶量、pH值、酶解时间等工艺参数作为优化对象,采用单因素试验法和正交试验法开展广西近江牡蛎风味酶酶解工艺优化。单因素试验结果表明,料水比1：2（g/mL）、酶解温度50℃、pH值7.0、加酶量2000 U/g、酶解时间4~6 h等因素组合可使风味酶酶解近江牡蛎达到理想效果。正交试验揭示的风味酶优水平是酶解温度50℃、pH值7.5、加酶量3000 U/g、酶解时间6 h。实验结果为风味酶应用到蚝油生产提供了基础数据。The hydrolysis degree was presented as an evaluation criterion to optimize the enzymolysis technology of flavourzyme for Guangxi Ostrea rivularis. One-way experiment and orthogonal array were recommended in the optimization of the five factors including the ratio of material to water, temperature, pH value, protease volume, and time. The one-way experiments showed that the optimal combination was the ratio of material to water 1：2 （g/mL）, temperature 50 ℃, pH value 7.0, protease volume 2000 U/g, and hydrolysis time 4-6 h. The orthogonal arrays suggested that the optimal technology parameters were temperature 50 ℃, pH value 7.5, protease volume 3000 U/g, and hydrolysis time 6 h respectively. The experiment results provide the basic data for the application of the flavourzyme in the production of oyster oil.

关 键 词：近江牡蛎 风味蛋白酶 水解度 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]