车螺蛋白酶法水解条件的研究  

Hydrolysis of marine clam protein by enzymatic method.

作　　者：闫欲晓[1] 粟桂娇[1] 

机构地区：[1]广西大学生物技术与糖业工程学院,530004

出　　处：《食品工业科技》2003年第10期90-92,共3页Science and Technology of Food Industry

摘　　要：以车螺(文蛤)为原料,试验五种蛋白酶对其进行水解,单酶法为中性蛋白酶水解度最高,其最适水解条件为E/S=4500U/g,料:水=1:3,pH7.0,40℃水解4h;将中性蛋白酶和酸性蛋白酶组合进行双酶水解效果最好,其水解条件为:E/S=4500U/g,料:水=1:3,酶比(中:酸)=2:1,先在40℃、pH7.0条件下用中性蛋白酶水解3h,再在35℃、pH2.5条件下用酸性蛋白酶水解1h,并对水解液进行了酵母、活性碳脱腥脱色处理,确定了最佳条件。In the paper, we used five enzymes to hydrolyze marine clam.The optimal hydrolysis by single protease was obtained with neutral protease at the following condition:E/S=4500U/g raw material, raw material:water=1:3, pH7.0, hydrolysis time 4h, temperature 40℃; Neutral protease together with acid protease had better hydrolysis activity. The optimal condition was: E/S =4500U/g material (neutral protease: acid protease=2:1 in terms of their activities), material:water=1:3.The hydrolysate was treated with yeast to get rid of the fishy smell and with active carbon to reduce its color.

关 键 词：车螺 蛋白酶 酶法水解 水解度 脱色脱腥 海产品 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]