摘要
研究了7种离子和3种添加剂对海参体壁粗蛋白酶的影响,为海参的保鲜加工提供理论依据。实验结果表明,随着离子和添加剂浓度增加,Ca2+和Zn2+对海参体壁粗蛋白酶作用由抑制转变为激活,K+、Na+、Mg2+、I-、H2PO4-与δ-内酯、柠檬酸和纳他霉素3种添加剂,在实验浓度范围内均对海参体壁粗蛋白酶有抑制作用。在实验所有离子与添加剂中,Zn2+在2 mg/mL时使相对酶活力达到最高,为240%;柠檬酸与纳他霉素分别在浓度为1 mg/mL和1.5 mg/mL时,使相对酶活力达到最低,为5%。
Studied seven ions and three kinds of additives on the sea cucumber body wall crude protease implications for the preservation of sea cucumber processing to provide a theoretical basis. The experimental results showed that with increasing ion concentration, Ca2＋ and Zn2＋ on the body wall of sea cucumber from the crude protease inhibition into activated. K＋, Na＋, Mg2＋, I-, H2PO4- and δ-lactone, citric acid and natamycin three additives in the experimental concentration range are rough on the body wall of sea cucumber protease inhibition. In this experiment, all the ions and additives, Zn2＋ in 2 mg/mL when the relative enzyme activity reached the highest level of 240%; citric acid and natamycin concentrations were in 1.5 mg/mL 1 mg/mL and when the relative enzyme energy reaches the minimum of 5%.
出处
《食品科技》
CAS
北大核心
2014年第1期259-263,共5页
Food Science and Technology
关键词
离子
添加剂
海参
蛋白酶
相对酶活力
ions
additives
sea cucumber
protease
relative enzymatic activity
