贻贝蒸煮液酶解工艺的优化  

Optimization of Enzymatic Hydrolysis Conditions of Mussel Cooking Liquor

作　　者：陶美洁 孟粉 董烨 毛海萍 秦求思 戴志远 ao Meijie;Meng Fen;Dong Ye;Mao Haiping;Qin Qiusi;Dai Zhiyuan(Institute of Sea Food,Zhejiang Gongshang University,Hangzhou 310012;State Key Laboratory of Aquatic Products Processing Technology Research of Zhejiang Province,Hangzhou 310012)

机构地区：[1]浙江工商大学海洋食品研究院,杭州310012 [2]浙江省水产品加工技术研究联合重点实验室,杭州310012

出　　处：《中国食品学报》2020年第12期209-220,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省重点研发计划项目(2018C02038)。

摘　　要：为研究酶法水解贻贝蒸煮液的最佳条件,以水解度为指标,分别研究风味蛋白酶、胰蛋白酶、木瓜蛋白酶、复合蛋白酶4种酶水解贻贝蒸煮液的效果,结果表明风味蛋白酶水解贻贝蒸煮液的效果最好。以水解度和风味为指标,采用响应面分析法和气相色谱-质谱联用技术优化风味蛋白酶水解贻贝蒸煮液的条件,结果最佳酶解条件为加酶量0.63%,温度51℃,时间3.26 h,pH 6.87。在此条件下水解度为13.98%。To study the optimal conditions for enzymatic hydrolysis of mussel cooking liquor,this study researched the effects of flavor enzyme,trypsin,papain and complex protease on the hydrolysis of mussel cooking liquor with the degree of hydrolysis as an indicator.The results showed that the flavor protease was best for hydrolyzing mussel cooking liquor.Taking the degree of hydrolysis and flavor as indicators,response surface methodology and gas chromatography-mass spectrometry were used to optimize the conditions of the flavor protease hydrolysis mussel cooking liquor.The optimal enzymatic hydrolysis conditions for the mussel cooking liquor were as follows:enzyme addition amount 0.63%,hydrolysis temperature of 51℃,hydrolysis time of 3.26 h,hydrolysis pH 6.87,under these conditions the degree of hydrolysis was 13.98%.

关 键 词：贻贝蒸煮液 风味蛋白酶 氨基态氮 水解度 

分 类 号：TS264[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]