摘要
为开发高品质的文蛤肉蛋白水解液,采用单因素试验方法确定胰蛋白酶和精制中性蛋白酶的复合比例。采用二次正交旋转组合试验设计,探讨复合酶酶解文蛤肉的技术条件。结果表明,胰蛋白酶与精制中性蛋白酶的复合酶组合比例为3∶1的酶解效果较好,复合酶酶解文蛤肉的最优生产工艺参数为加酶总量4500U/g原料,酶解温度50℃,酶解时间360min,pH（7.50±0.05）,液固比3∶1。在此条件下得到的酶解液的总氨基氮含量达296.24mg/100mL,酶解得率85.14%,风味评分值为209.51。建立了文蛤肉酶解液中总氨基氮含量Y1、酶解得率Y2、风味评分值Y3与加酶量X1、酶解温度X2、酶解时间X3的数学回归模型,置信度99%。
In order to develop high-quality protein hydrolysate from clam meat, single factor experiment was adopted to determine the compound proportion of trypsin and refined neutral protease, and then the quadratic orthogonal rotating combinatorial design was adopted to explore the technical conditions when using the compound enzyme to hydrolysis clam meat. The results showed that the ratio of the trypsin and refined neutral protease enzyme was 3：1 ,the total compound enzyme amount was 4 500 U/g （raw material）, T=50 ℃, t=360 min, pH （7.50±0.05）, water：material=3：1, in this hydrolysis condition the total nitrogen content of the enzymolysis liquid could reach 296.24 mg/100 mL, the hydrolysis yield was 85.14%, the flavor score value was 209.51. Meanwhile, the regression model of Y1（the total nitrogen content）, Y2 （hydrolysis yield）, Y3 （the flavor score value） ,X1 （enzyme concentration）, X2 （hydrolysis temperature）and X3 （hydrolysis time） were established, the confidence degree of regression equation was 99%.
作者
陈丽娇
林娈
Chen Lijiao, Lin Luan （1School of Food Science,Fujian Agriculture and Forestry University, Fuzhou 350002 2Experimentation Station for Technology Development on Agricultural Products, Fuzhou 350002 3Department of Biology, Quanzhou Normal University, Quanzhou 362000, Fujian）
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2009年第5期61-68,共8页
Journal of Chinese Institute Of Food Science and TEchnology
关键词
文蛤肉
酶解
模型
clam meat
enzymatic hydrolysis
model
