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Position: Home > Articles > Study on the optimization technology of enzymatic hydrolysis to jellyfish protein Guangdong Agricultural Sciences 2009 (6) 116-119

海蛰蛋白质酶水解工艺优化研究

作  者:
黄小红;于新;马永全
单  位:
仲恺农业工程学院轻工食品学院
关键词:
海蛰;蛋白质;酶水解;工艺优化
摘  要:
以新鲜海蛰为材料进行海蜇蛋白质酶水解试验。结果表明:木瓜蛋白酶为适宜的海蜇蛋白质水解酶,最适条件为:酶用量2.0%、料水比1:2,在60℃、pH7.0条件下水解8 h,水解液中氨基氮含量达到37.2545 mg/100mL;其次为胰蛋白酶,在酶用量3.0%、料水比1:2、55℃、pH7.5条件下水解8 h,水解液中的氨基氮含量为14.8403 mg/100mL。
译  名:
Study on the optimization technology of enzymatic hydrolysis to jellyfish protein
作  者:
HUANG Xiao-hong,YU Xin,MA Yong-quan(College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)
关键词:
jellyfish;protein;enzymatic hydrolysis;process optimization
摘  要:
Taking the content of amino nitrogen as an index,the result was obtained through enzymatic hydrolytic experiment,the better hydrolases of jellyfish protein was papain.The optimal hydrolysis condition by papain was enzyme concentration 2.0%,temperature 60℃,pH 7.0,time 8 h,the ratio of material to water 1:2.Amino nitrogen of jellyfish hydrolysate was 37.2545mg/100mL at the optimal hydrolysis conditions.The dosage of trypsin 3.0%,temperature 55℃,pH7.5,amino nitrogen of jellyfish hydrolysate was 14.8403 mg/100mL after hydrolyzing 8 h at the optimal hydrolysis conditions.

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