摘要
采用二步酶解法，以金枪鱼碎肉蛋白为底物，蛋白水解度为指标，分别研究内切酶、端解酶的添加量、酶解时间、酶解温度、酶解pH值对水解度的影响，结果表明：以胃蛋白酶作为第一步水解用酶，胃蛋白酶添加量为800U／g、酶解时间3h、温度35-40℃、pH值为2．0、底物浓度（即鱼肉与水质量之比）为1：7时水解效果最好；风味酶作为第二步水解用酶，添加量为52000U／g、酶解时间2h、温度50～55℃、pH值为7-7．5时水解效果最好。
Tuna meat was used as raw material.The DH was regarded as a basis for selecting the proper tool enzyme in the course of selecting compound enzyme.The optimum hydrolysis conditions of pepsin, including the quantity of pepsin, the reaction time, temperature, the pH value, and the substrate concentration （Ratio of fish and water quality ）, were 800U/g, 3hours, 35-40℃, 2.0,1：7.The optimum hydrolysis conditions of flavourzyme were as follows ： the quantity of flavourzyme was 52000U/g, 2hours, temperature 50-55℃, pH 7.0-7.5.
出处
《粮食科技与经济》
2013年第1期56-59,共4页
Food Science And Technology And Economy
基金
海洋公益性行业科研专项经费项目(201305013)
