当前位置: 首页 > 文章 > 中国毛虾木瓜蛋白酶水解的工艺条件 河北科技师范学院学报 2008,22 (4) 13-18
Position: Home > Articles > Study on Enzymatic Hydrolysis to Acetes Chinensis Bypapain Journal of Hebei Normal University of Science & Technology 2008,22 (4) 13-18

中国毛虾木瓜蛋白酶水解的工艺条件

作  者:
肖月娟;郑立红;张晓娟
单  位:
河北科技师范学院食品工程系
关键词:
中国毛虾;木瓜蛋白酶;水解
摘  要:
以水解度和总氮回收率为指标,研究了单酶水解中国毛虾的工艺条件,分析了酶解温度、加酶量、料水比、酶解时间四因素对中国毛虾蛋白水解的影响。通过正交试验,确定最佳水解条件。综合考虑,木瓜蛋白酶水解中国毛虾的最适条件为:温度55℃,加酶量0.5%,料水比1∶4,水解时间3 h。在此条件下,中国毛虾的水解度为30.69%,总氮回收率为68.82%。
译  名:
Study on Enzymatic Hydrolysis to Acetes Chinensis Bypapain
作  者:
XIAO Yue-juan,ZHENG Li-hong,ZHANG Xiao-juan(Dept of Food Engineering,HNUST,Qinhuangdao Hebei,066600,China)
关键词:
Acetes Chinensis;papain;hydrolysis
摘  要:
Using the degree of hydrolysis and total nitrogen recovery as targets,non-enzymatic hydrolysis of Acetes Chinensis protein was studied in this paper.The effects of the main parameters including enzymatic temperature,enzymatic dosage,the weight radio of solvent to solute,and enzymatic time on hydrolysis reaction were investigated.On the basis of orthogonal tests,the optimum hydrolytic conditions were determined.In a word,the suitable hydrolysis conditions were that hydrolysis temperature was 55 ℃,enzyme dosage 0.5%,the ratio of solid to water 1∶4 and hydrolysis duration 3 h.Under these conditions,the degree of hydrolysis and total nitrogen recovery were 30.69% and 68.82% respectively.

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