摘要
采用同时添加枯草杆菌中性蛋白酶与木瓜蛋白酶的改良酶解技术 ,对鲨鱼肉进行水解。正交试验结果表明 ,上述二酶同时水解的最适条件为 :温度 4 5℃ ,pH 7.0 ,时间 3h ,酶浓度 2 0 0U/ml(枯草杆菌中性蛋白酶及木瓜蛋白酶各 10 0U/ml) ,原料∶水 =1∶5。蛋白质水解率达 83.5% ,所得水解液的氨基酸含量为 4 5.4mg/ml,其中必需氨基酸总量为 19.8mg/ml。
The shark meat was hydrolyzed with the enzyme hydrolytic technique in which subtilisin and papain were added simultaneously. Through the orthogonal experiment, the optimum condition for the hydrolysis with the bi enzyme added simultaneously was determined to be 45℃, pH 7.0, taking time 3 h, enzyme concentration 200 U/ml (subtilisin∶papain=1∶1),the proportion between shark meat and water 1∶5 (on weight basis). The degree of hydrolysis was 83.5%; the concentration of free amino acids in the hydrolysate was 45.4 mg/ml, and that of essential amino acids was 1.98 mg/ml.
出处
《中国水产科学》
CAS
CSCD
北大核心
2001年第1期69-72,共4页
Journal of Fishery Sciences of China
关键词
鲨鱼肉
双酶水解
水解液
工艺改良
shark meat
bi enzyme hydrolysis
hydrolysate solution
technoloyical improvement
