螺蛳蛋白生物酶解工艺的研究  

Study on Biological Enzymatic Hydrolysis Process of Snail Protein

作　　者：罗岸峰 黎海彬 刘勃 侯俊 邓柳玉 韦秋玲 边兴伟 潘宁 张昆明[3] 宋贤良[4] LUO Anfeng;LI Haibin;LIU Bo;HOU Jun;DENG Liuyu;WEI Qiuling;BIAN Xingwei;PANG Ning;ZHANG Kunming;SONG Xianliang(Guangxi Hugui Food Group Co.,Ltd.,Liuzhou Guangxi 545000,China;Guangdong Yahe Biotechnology Co.,Ltd.,Qingyuan Guangdong 530000,China;Guangxi University of Science and Technology,Liuzhou Guangxi 545006,China;South China Agricultural University,Guangzhou Guangdong 510642,China)

机构地区：[1]广西沪桂食品集团有限公司,广西柳州545000 [2]广东雅和生物科技有限公司,广东清远530000 [3]广西科技大学,广西柳州545006 [4]华南农业大学,广东广州510642

出　　处：《食品与发酵科技》2023年第3期76-79,102,共5页Food and Fermentation Science & Technology

基　　金：广西重点研发计划“螺蛳粉生产技术创新及产业化示范的研究”(桂科AB22035061);2023年柳州螺蛳粉产业高质量发展科技计划专项“柳州螺蛳粉风味调控关键技术及其产业化应用研究”。

摘　　要：将螺蛳肉进行25 s蒸煮预处理后,通过正交实验研究获得螺蛳蛋白生物酶解的条件:酶解pH值为7.0、酶解温度为52℃、加酶量为3000 U/g、酶解时间为8.0 h,此时氨基酸态氮含量为0.360 g/100 mL;同时螺蛳蛋白酶解液中氨基酸含量为26.73 mg/mL,在氨基酸总含量中,鲜甜味氨基酸占游离氨基酸的51%,另外,谷氨酸含量为4.84 mg/mL。After pre-treatment of snail meat by steaming for 25 seconds,the conditions for enzymatic hydrolysis of snail protein were obtained through orthogonal experiments.The pH value of enzymatic hydrolysis is 7.0,the temperature of enzymatic hydrolysis is 52℃,the amount of enzyme is 3000 U/g,the time of enzymatic hydrolysis is 8.0 hours,and the content of amino acid nitrogen is 0.360 g/100 mL.The amino acid components in the biological enzyme solution were analyzed,and the results showed that the amino acid content is 26.73mg/mL.In the total amino acid content,fresh and sweet amino acids account for 51%of free amino acids.In addition,the glutamate content is 4.84mg/mL.

关 键 词：预处理 生物酶解 氨基酸态氮 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]