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Position: Home > Articles > Probe into Enzyme Method of Pinctada Martensii Hydrolysis FOOD SCIENCE 2002,23 (4) 51-53

酶法水解珍珠贝肉蛋白质的工艺探讨

作  者:
郝记明;张静;谌素华;洪鹏志;章超桦
单  位:
湛江海洋大学海洋食品研究室
关键词:
马氏珠母贝;酶法水解 
摘  要:
 研究了用双酶水解技术对马氏珠母贝肉进行水解的条件。结果表明:枯草杆菌中性蛋白酶:在pH6.5、温度40℃、酶浓度3×103U/ml、K+浓度0.12%、水解时间3.0h后;再用胃蛋白酶水解:pH3.0,温度60℃,酶浓度4.5U/ml、水解时间3.0,最适底物浓度为原料与水比例1:3进行水解,蛋白质水解率为66.2%。水解液可用于生产海鲜调味料及功能性蛋白饮料。
译  名:
Probe into Enzyme Method of Pinctada Martensii Hydrolysis
作  者:
Hao Jiming et al.
关键词:
Pinctada martensii Hydrolysis by enzyme method
摘  要:
In this paper ,we studied useing proteinase to hydrolyze Pinctada martensii meat. The optimal conditions for hydrolysis by enzyme method were : B.Subctilis neutral proteinase hydrolyzed at pH6.5,temperature 40℃, enzyme consistency 3×103U/ml , K+ concentraction 0.12%,and time 3.0h.Then add stomach proteinase at pH3.0,temperature 60℃, enzyme consistency 4.5U/ml , and time 3.0h, The degree of hydrolysis of mussel meat is 66.2% by this method. The hydrolysis liquid can be used to make high quality seafresh seasoner and fundational protein drink .

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