摘要
以河蚬为原料,水解度和苦味评价为指标,通过单因素和正交试验筛选酶法水解河蚬蛋白的最佳工艺条件。结果表明:河蚬蛋白的较优水解酶为木瓜蛋白酶、中性蛋白酶和胰蛋白酶;多酶水解的最佳工艺条件为:木瓜蛋白酶、中性蛋白酶和胰蛋白酶按1∶2∶1(W/W/W)混合同时水解,酶用量0.7%(W/W)、料液比1∶2(W/V)、55℃、pH6.5、水解6 h,水解度达5.92%,苦味评分为4。制得的水解液水解度较高,溶液澄清透明,气味较好,具较少腥苦味。
Taking the degree of hydrolysis（DH） and bitterness evaluation as indexes,the result was obtained by single factor test and orthogonal experiment.The results showed that papain,neutrase and trypsin was more effective to hydrolyze protein of Corbicula fluminea.The optimum conditions with three enzymes（papain,neutrase and trypsin） hydrolysis was that papain,neutrase and trypsin were added simultaneously,the ratio of alkaline papain/neutrase/trypsin was 1∶2∶1（W/W/W）,enzyme amount 0.7%（W/W）,solid-liquid ratio 1∶2（W/V）,pH6.5,at 55℃for 6.0 h.The degree of hydrolysis with three enzymes was over 5.92%.The bitterness score was 4.The hydrolysate produced was luster-transparent,better flavour,less smell or bitterness.
出处
《广东农业科学》
CAS
CSCD
北大核心
2011年第3期103-105,114,共4页
Guangdong Agricultural Sciences
基金
广东省科技计划项目(2005B20401002)
关键词
河蚬
多酶法
水解度
苦味评分
Corbicula fluminea
multi-enzymatic hydrolysis
degree of hydrolysis
bitterness score
作者简介
作者简介：吴少辉（1986-），男，在读硕士生，E—mail：wuboliyu@126.com.
通讯作者：于新（1959-），男，在读博士生，教授，E—mail：yuxin1959@yahoo．com．cn
