摘要
以巴非蛤贝肉为原料,采用木瓜蛋白酶、菠萝蛋白酶和中性蛋白酶,水解获得氨基酸水解液。利用正交试验确定木瓜蛋白酶的最适水解条件,并用复合酶解新技术对巴非蛤贝肉进行水解。试验结果确定的木瓜蛋白酶最适水解条件为:酶用量6000U/g原料、料水比1:10(m/V)、50℃、pH6.5条件下酶解4h,此条件下的水解度为35.84%。复合酶水解工艺为:在料水比1:10(m/V)、pH6.5、50℃条件下,用木瓜蛋白酶6000U/g原料先水解4h,再依次使用菠萝蛋白酶5000U/g、中性蛋白酶1000U/g连续水解4h后水解度达到50.36%。复合酶解液中游离氨基酸含量丰富,约为923.0mg/100ml(色氨酸未计),其中必需氨基酸占33.0%。巴非蛤贝肉经复合蛋白酶水解,适当调配可制作营养丰富、海鲜风味浓郁、具有一定保健功能的口服液。
Paphia undulate meat was hydrolyzed into amino acid hydrolysate using papain, pineapple protease and neutral protease. The optimum papain hydrolysis procedure determined by orthogonal array design was as follows： using enzyme amount of 6000 U/g and a solid/liquid ratio of 1：10, hydrolysis at 50 ℃ and pH 6.5 for 4 h. Under these conditions, the degree of hydrolysis was 35.84%. Then the papain hydrolysates were continuously hydrolyzed in turn by 5000 U/g of pineapple protease and 1000 U/g of neutral protease for 4 h, and the final degree of hydrolysis reached 50.36%. The final hydrolysate had plenty of free amino acids （about 923.0 mg/100 ml, without the caculation of tryptophan）, among which the essential amino acid accounted for 33.0%. A functional oral liquid which has special flavor and rich nutrition for good health could be obtained by blending the compound enzymatic hydrolysate of Paphia undulate meat and other auxiliary ingredients.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第18期412-415,共4页
Food Science
基金
广东省自然科学基金项目(06029124)
关键词
波纹巴非蛤
复合酶解
功能口服液
Paphia undulate
compound enzymatic hydrolysis
functional oral liquid
