风味蛋白酶水解河蚬蛋白的条件优化  

Optimization of Enzymatic Hydrolysis Conditions of Corbicula fluminea Protein by Flavourzyme

作　　者：林娈[1] 黄茂坤[2] 董乐[1] 吴宗耀[1] 

机构地区：[1]泉州师范学院化学与生命科学学院,泉州362000 [2]黎明职业大学,泉州362000

出　　处：《食品工业》2014年第11期92-95,共4页The Food Industry

基　　金：福建省教育厅科技计划项目(JA12284);泉州市科技计划项目(2013Z40)

摘　　要：为提高河蚬蛋白酶解液风味,以水解度和风味评分值为指标,加入风味蛋白酶在其较适温度及pH下对河蚬蛋白进行水解。利用二次正交旋转设计试验建立水解度与加酶量、酶解时间的数学回归模型,确定最佳工艺条件为:酶解温度50℃,pH6.0,加酶量1.6%,酶解时间178.5min,此时河蚬蛋白酶解液的水解度为46.5%,风味评分值91分。To improve the flavor of Corbicula fluminea protein hydrolysate, the optimal hydrolysis conditions of flavourzyme were studied by taking the degree of hydrolysis and the flavor scores as the indictors. A mathematic regression model among the degree of hydrolysis and the enzyme dosage, enzymolysis time was established by quadratic orthogonal rotating designs. The optimal conditions were 50 ℃ for enzymolysis temperature, 6.0 for pH, 1.6% for the enzyme dosage and 178.5 min for the enzymolysis time. Under these conditions, the degree of hydrolysis was 46.5% and the flavour scores was 91.

关 键 词：河蚬 风味蛋白酶 二次正交旋转设计 

分 类 号：TS201.2[轻工技术与工程—食品科学]