文档介绍：现代食品科技
Modern Food Science and Technology
钦州牡蛎酶解条件的优化研究
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2010, ,
(,广东广州510631)(,广东惠州516006)
(,广西钦州535000)
摘要:本文以钦州牡蛎为原料,以氨基酸态氮的含量为指标,通过对比实验来确定牡蛎酶解的酶种,并在单因素实验的基础上,
通过正交实验来优化酶解工艺条件。结果表明:在胰蛋白酶、胃蛋白酶、木瓜蛋白酶、复合风味酶、复合蛋白酶 5种酶中,胰蛋白酶
为牡蛎酶解理想蛋白酶,根据单因素实验的结果,确定了通过 4因素、3水平正交实验来优化酶解的条件,其结果为:pH ,温度
45 ℃,酶用量 350 U/g,底物浓度 22%,在该条件下得到的酶解液的氨基氮含量最高,每克底物水解产生氨基酸态氮 mg。关键
词:牡蛎;酶解;胰蛋白酶;氨基酸态氮
文章篇号:1673-9078(2010)12-1334-1337
Optimization of Enzymolysis Conditions of Qinzhou Oyster
HUANG Ru-qiang1, MA Hong-xin2, ZHENG Hong-ming3, Ai Yang1
( of Life Science, South China Normal University, Guangzhou 510631, China)
( Entry-Exit Inspection and Quarantine Bureau, Huizhou 516006, China)
( Haihua Oyster Science and Technology Co., Ltd, Qinzhou 535000, China)
Abstract: In this paper, the enzymatic hydrolysis of the oyster was studied by measuring the concentration of aminophenol nitrous in the
hydrolyzed oyster solution under different conditions. Trypsase was the best enzymes among the examined five enzymes (, papain,
pepsin, subtilisin, and flavourzyme). And the optimized temperature, pH, substrate concentration,enzyme concentration and substrate
concentration were 45 ℃, , 22%, 350 U/g and 22%, respectively, under which the concentration of aminophenol nitrous of the hydrolyzed