摘要
以牡蛎为原料,利用多种蛋白酶对牡蛎蛋白质进行水解,挑选中性蛋白酶1398和Flavourzyme蛋白酶进行复合酶解,得出酶解的最佳工艺参数为:时间16h,中性蛋白酶1398与Flavourzyme作用的时间比为16∶15,中性蛋白酶1398酶与底物比为300U/g,Flavourzyme酶与底物比为1200U/g.水解后,氨基态氮质量分数为0.469%,总氮回收率为91%.
The protein of oyster was hydrolysed by many kinds of proteinase, and eventuallythe neutral proteinase 1 398 and flaourzyme were chosen for the hydrolysis. The optimal conditions were found as following: hydrolysis time: 16 hours, the acting time ratio of neutral proteinase 1 398 and flaourzyme:16∶15, neutral proteinase 1 398 amount: 300 U/g, and flavourzyme amount 1 200 U/g. After hydrolysis, the content of amino nitrogen was 0.4690%, and the recovery of nitrogen was 91%.
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2003年第3期97-100,共4页
Journal of Wuxi University of Light Industry
基金
宁波市农业科研攻关项目(200C10018)资助课题.
