期刊论文

Two-step Enzymolysis Technology of Hard Clam (Meretrix meretrix L.) Meat with Compound Proteases

中文

食品科学

Food Science

1007-9572

2009

17

9

158-162

10.3321/j.issn:1002-6630.2009.09.038

本校为其他机构

本实验探讨了中性蛋白酶和胰蛋白酶的复合酶与风味蛋白酶分步酶解文蛤肉的技术.通过q检验法确定中性蛋白酶和胰蛋白酶最佳的复合比例,再通过正交试验探讨复合酶与风味蛋白酶二段酶解的最佳工艺参数,并以水解度、水解得率及风味评分值为指标对分步酶解工艺的最佳条件进行比较验证.结果表明,胰蛋白酶与中性蛋白酶的最佳复合比例为3:1,风味蛋白酶二段酶解的最优工艺参数为水解温度55℃、水解时间5.Oh、加酶量1000U/g(原料)、pH值(5.00±0.05),所得文蛤肉水解液中水解度、水解得率及风味评分值分别为55.97%、87.14%及230.98.

Hard clam meat was firstly hydrolyzed with combined neutral protease and trypsin, and then hydrolyzed with Flavourzyme. The combined ratio of neutral proteinase and trypsin was determined by q-test, and the hydrolysis parameters of Flavourzyme were optimized by orthogonal test in terms of hydrolysis yield and total amino nitrogen content. Meanwhile, the superiority of this enzymolysis technology （defined as technology Ⅲ） was confirmed by measuring degree of hydrolysis （DH） and hydrolysis yield and analyzing amino acid composition of hydrol...