贻贝油膏多酶协同水解工艺研究  

Study on Multi-enzyme Synergetic Hydrolysis Technology of Mussel Ointment

作　　者：卫晓英[1] 李苹苹[1] 任秀娟[1] 梁红霞[1] 李娜[1] 

机构地区：[1]山东商务职业学院食品工程系,山东烟台264670

出　　处：《中国调味品》2016年第5期76-80,共5页China Condiment

基　　金：山东商务职业学院科研项目(2014SWZR03)

摘　　要：采用酸性蛋白酶、中性蛋白酶和碱性蛋白酶对贻贝油膏生产中的酶解条件进行研究。探讨了酶解温度、酶解时间、酶添加量和酶解pH对原料水解度的影响。结果表明:酸性蛋白酶的最适作用条件为温度55℃、时间2h、添加量2.5%、pH 2.5;中性蛋白酶为温度50℃、时间3h、添加量2.5%、pH 7.5;碱性蛋白酶为温度50℃、时间3h、添加量1.5%、pH 8.5。原料经三种酶协同水解后,水解度可以达到71.7%。The acid protease,neutral protease and alkaline protease are used to study the enzymatic hydrolysis conditions of mussel ointment in the production.The effects of hydrolysis temperature,time,pH and enzyme amount on degree of hydrolysis（DH）of raw materials are discussed.The results show that the optimum conditions for acid protease are hydrolysis temperature of 55 ℃,ydrolysis time of 2h,hydrolysis pH of 2.5and enzyme amount of 2.5%;the optimum conditions for neutral protease are 50 ℃,3h,7.5and 2.5%;the optimum conditions for alkaline protease are50 ℃,3h,8.5and 1.5%.The DH of raw material could reach 71.7% by the synergetic hydrolysis of the three enzymes.

关 键 词：贻贝 酶解 协同 蛋白酶 

分 类 号：TS264.2[轻工技术与工程—发酵工程]