摘要
研究酶法水解贻贝煮汁液的工艺,以水解度和苦味分为指标,比较了1.398中性蛋白酶、木瓜蛋白酶、胰蛋白酶、复合蛋白酶水解贻贝煮汁液的效果,发现木瓜蛋白酶效果最好。在单因素试验基础上,以氨基酸态氮含量为响应值,通过Box-Benhnken试验设计及响应面分析法对影响煮汁液水解的主要因素进行工艺优化,确定贻贝煮汁液酶解最佳条件为:料水比1∶1.5(g/mL)、酶添加量0.76%、温度50.46℃、pH6.47、时间4 h,该条件下酶解液中氨基酸态氮含量为283.30 mg/100 mL。
Enzymatic hydrolysis of mussel boiled liquor was studied in this paper. Firstly, the effects of various enzymatic treatments with neutral protease, papain, trypsin and protamex on bitter taste value and degree of hydrolysis were compared, and the papain was found to be the best. Based on the result of single-factor tests, the amino acid-nitrogen content was chosen as the response values, then Box-Benhnken experimental design and response surface method were used to optimize technological conditions which is as follows：the material-to-water ratio 1∶1.5 （g/mL）, enzyme addition amount of 0.76%, hydrolysis temperature of 50.46℃, hydrolysis pH of 6.47, hydrolysis time of 4h. Under such conditions, the content of amino acid-nitrogen reached 283.30 mg/100 mL.
出处
《食品研究与开发》
CAS
北大核心
2014年第3期39-43,共5页
Food Research and Development
基金
国家"十二五"科技支撑计划(2013BAB01B04)
海南省科技兴海专项(XH201308)
关键词
贻贝煮汁
水解
木瓜蛋白酶
氨基酸态氮
mussel boiled liquor
hydrolysis
papain
amino acid-nitrogen
