摘要
研究了双酶法水解技术水解翡翠贻贝并制作海鲜调味料。研究结果表明 :(1 )水产品快速自溶技术不能应用于翡翠贻贝贝肉蛋白的水解 ;(2 )翡翠贻贝贝肉蛋白可以用外源酶对其水解 ;(3)枯草杆菌中性蛋白酶和胃蛋白酶都可以对贝肉蛋白水解 ;(4)利用正交试验分别确定了两种酶的最适水解条件并用双酶法水解新技术对贝肉蛋白水解 ;蛋白质水解率达到 82 % ;(5 )试验中确定的酶的水解条件为枯草杆菌中性蛋白酶∶pH7.5 ,温度 45℃ ,酶浓度 0 .2 % ,钙离子浓度 0 .1 % ,水解时间 2 .5h ;胃蛋白酶∶pH4.0 ,温度 5 5℃ ,酶浓度0 .2 % ,水解时间 2 .0h。 (6 )翡翠贻贝贝肉蛋白经双酶水解 ,减压浓缩 ,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海鲜调味料。
The seafresh seasoner has been made by the bienzyme method used to hydrolyze mussel meat. The results show:(1) Mussel meat protein can be hydrolyzed with the addititious enzyme(e.g.B.Subctls neutral proteinase & stomach protease etc.), without the quick autolysis technology of aquatic products.(2) The bienzyme optimum hydrolyzed conditions have been ensured with the orthogonalty trials, the optimum conditions of B.Subctls neutral proteinase involves pH7.5,temperature 45℃,0.2% enzyme consistency, 0.1% calciumion consistency, hydrolyzed time 2.5h;another involves pH4.0,temperature 55℃,0.2% enzyme consistency, hydrolyzed time 2.0h.(3) DH of mussel meat protein reaches 82% by the newly established method according to above conditions. (4) Through the processes of hydrolyzation,concentration,allicatation,a high quality seafresh seasoner with nutrient,delicate flavour and sanitarian function were prepared.
出处
《水产学报》
CAS
CSCD
北大核心
2000年第1期72-75,共4页
Journal of Fisheries of China
基金
广东省海洋与水产厅经费资助!
粤水产科字 970 3
专利申请号 9610 2 671.5
