摘要
探讨了中性蛋白酶、木瓜蛋白酶、胃蛋白酶、风味蛋白、酶菠萝蛋白酶以及复合蛋白酶对鱿鱼蛋白的酶解效果。实验结果表明,在相同水解条件下,复合酶对鱿鱼蛋白的水解效果优于单酶,确定了木瓜蛋白酶和中性蛋白酶为水解鱿鱼蛋白的适宜水解酶,两种酶量的比例为1∶1,正交实验得出最佳水解条件为:温度50℃、pH7、时间8h、加酶量6000IU/g。
The enzymolysis effect of neutral protease, papain, pepsin, bromelin, flavourzyme and compound protease was studied respectively on the sleeve-fish protein.The results of experiment indicated that compound enzyme was better than single enzyme in effect on sleeve-fish protein enzymolysis, and that papain and neutral protease were the optimum enzyme in sleeve-fish enzymolysis,the proportion of which was 1：1. The results of the orthogonal experiment indicate that the optimum conditions of hydrolysis were adding enzyme 6000 IU/g, at the temperature 50℃, pH 7, time for 8 h.
出处
《浙江海洋学院学报（自然科学版）》
CAS
2005年第3期271-274,共4页
Journal of Zhejiang Ocean University(Natural Science Edition)
基金
浙江省教育厅科研项目(20031014)
作者简介
夏松养（1959-），女，浙江舟山人，高级工程师，研究方向：水产品加工。
