舟山海域光参酶解嫩化工艺研究  

Studies on Enzymatic Tenderizing Technology of Cucumaria japonica from Zhoushan Sea Area

作　　者：周光东[1] 位正鹏 霍健聪[1,3] 邓尚贵 Zhou Guangdong;Wei Zhengpeng;Huo Jiancong;Deng Shanggui(College of Food and Medicine Technology,Zhejiang Ocean University,Zhoushan 316000,Zhejiang;Rongcheng Taixiang Food Co.,Ltd,Rongcheng 264300,Shandong;Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province,Zhoushan 316000,Zhejiang)

机构地区：[1]浙江海洋学院食品与医药学院,浙江舟山316000 [2]荣成泰祥食品股份有限公司,山东荣成264300 [3]浙江省海产品健康危害因素关键技术研究重点实验室,浙江舟山316000

出　　处：《中国食品学报》2020年第1期183-189,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省自然科学基金项目（LY17C200011）;国家自然科学基金项目（31471609）

摘　　要：以舟山产光参为研究对象,考察复合酶对光参硬度的影响。结果表明:动物蛋白水解酶酶解效果最好,中性蛋白酶酶解后腥味较轻;两种酶复配后最佳酶解工艺条件为光参质量浓度4 g/100 mL,温度40℃,复合比1∶1,酶量6×10^3 IU/100 mL,pH 7,时间1 h;酶解处理后的光参网状结构密度降低,质构变得松散,肌纤维变细,硬度显著降低,光参嫩度显著改善;采用复合酶处理后的光参皂甙活性物质含量显著提高,酶解处理对光参保健功效有促进作用,而多糖含量有少许下降。This paper reported the effects of compound enzyme on Acaudina molpadioides with the aim of tenderization.The results showed animal protein hydrolytic enzyme had the best effects in hydrolysis and the neutral protease had a light smell.The optimum parameters were as follows:amount of Acaudina molpadioides 4 g/100 mL,40℃,ration of enzyme 1∶1,dosage of enzyme 6×10^3 IU/100 mL,pH 7,1 h.After been proposed by compound enzyme,there were great changes in structure in protein fibers in Acaudina molpadioides,the protein fibers became loose,and the density of external layer structure reduced.On the contrary,though the content of polysaccharide decreased lightly,the content of saponin in Acaudina molpadioides,which was regarded as a biological material,doubled in growth after been proposed by compound enzyme.

关 键 词：舟山海域 光参 酶解 嫩化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]