摘要
为了利用低值虾生产应用于食品工业领域的低分子肽,试验研究了低分子肽酶解制取工艺。以低值虾为底物,分别利用中性蛋白酶和风味蛋白酶在最适合的条件下制取低分子肽（360~2 500 Da）,目标产物分别呈现较强苦味和较弱苦味,最大得率分别为31.85%和20.45%。以中性蛋白酶的产物为底物,利用加酶量为2 000 U/g的风味蛋白酶进一步酶解,酶解2 h达到良好的脱苦效果,产物得率为25.23%,表明两种酶制剂联合分步酶解工艺有利于获得较大量的、苦味较弱的目的产物。
In order to take full advantage of low-value shrimp to manufacture low molecular peptide, the process conditions of enzymatic hydrolysis were studied. Low molecular peptide（360~2 500 Da） was made using low-value shrimp as substrates, adding neutral protease and flavor protease respectively to find the most suitable conditions. The target products were shown strong bitter taste and weaker bitter, respectively. Meanwhile, the maximum yields of the products were 31.85% and 20.45%, respectively. Using the enzymolysis product of neutral protease as substrate, and then flavor protease enzyme dosage of 2 000 U/g was applied to further enzymolyse 2 h to obtain good debitter effect. The yield of enzymolysis product was 25.23% and the method of stepwise enzymatic hydrolysis with two combined enzyme preparations was helpful to get amount of less bitter taste target products.
出处
《食品工业》
CAS
北大核心
2016年第5期198-201,共4页
The Food Industry
基金
2013年度广东省高层次人才项目(粤财教2013[246]号)
广东轻工职业技术学院创新强校工程专项资金项目(1A20201
2A21005
2A30305)
广东高校特色调味品工程技术开发中心建设项目(GCZX-B1103)
2012年省部产学研结合项目(2012B091000040)
2013广东轻工职业技术学院科研启动(KJ201307)
关键词
低值虾
低分子肽
酶解
苦味去除
low-value shrimp
low molecular peptide
enzymatic hydrolysis
removal of bitter
