摘要
以豆天蛾幼虫为原料 ,用 AS1 .3 98中性蛋白酶、木瓜蛋白酶和复合风味蛋白酶为水解酶 ,分别研究其水解特性 ,最后确定复合风味蛋白酶为最优水解酶 ,其最优水解方案 :温度为 5 0℃、p H=6 .5、时间 1 0 h、加酶量为 40 LAPU/ g。按此方案进行水解 ,重复 3次 ,得到平均水解率为 3 2 .5 4 % ,蛋白质利用率为 82 .3 6 % 。
In this paper, we used AS1.398 Neutrase, Papain and Flavourzyme to study the enzy\|matic hydrolysis of Herse bilineata tsingtauica . We confirmed that Flavourzyme was the best one. The optimum hydrolysis condition was as follows: hydrolysis temperature 50 ℃, pH=6.5, time 10 hours, the oil elimated Herse bilineata tsingtauica 5% and Flavourzyme weight 40 LAPU/g dry matter. After the hydrolysis process is repeated for three times, the best result can be achieved with the percentage of hydrolysis being 32.54% and the obtained protein being 82.36%.
出处
《淮海工学院学报（自然科学版）》
CAS
2002年第1期52-55,共4页
Journal of Huaihai Institute of Technology:Natural Sciences Edition
基金
福建省科委基金资助项目 ( 1995 12 )
