摘要
本实验对近缘新对虾虾头内所含的内源蛋白酶的性质进行了初步研究,在此基础上分析和比较利用内源蛋白酶对虾头的酶解工艺,当固液比1:2,酶解温度60℃,pH值7.06,酶解时间4h,酶解产物中游离氨基酸含量较高;固液比1:2,酶解温度50℃,pH值8.2,酶解时间4h,酶解产物中TCA可溶性蛋白(短肽)含量较高。
The properties of endogenous protease in the prawn(Metapenaeus affinis)head were studied.According to theproperties of endogenous protesase,the technology of hydrolyzing by endogenous protease was conducted.The optimum contentof free amino acid was obtained after 4h,under the hydrolytic conditions of solid-to-liquid ratio 1:2,temperature 60℃ and pH7.06,and the optimum content of TCA soluble peptide was obtained after 4h,under the hydrolytic conditions of solid-to-liquidratio 1:2,temperature 50℃ and pH8.2.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第10期29-32,共4页
Food Science
基金
广东省科技厅项目资助(2002C20314)
广东省海洋渔业局项目资助(A2200099H01)
