作 者：
王丽岩;张晓帆;王磊;李建伟;李良;刘学军
单 位：
吉林农业大学食品科学与工程学院;吉林农业大学研究生院
摘 要：
[目的]优化林蛙肉酶解工艺。[方法]以长白山雄性林蛙肉为原料,选用中性蛋白酶、碱性蛋白酶、胃蛋白酶、木瓜蛋白酶对其进行水解。通过单因素试验和正交试验筛选最佳酶解条件。[结果]酶解效果最好的是中性蛋白酶,其最适酶解条件为pH值6、加酶量7%、底物浓度55%,水解时间110min、温度50℃。在此工艺条件下,水解度达55.02%。[结论]该酶解工艺用酶少、分解快,适合长白山林蛙肉的酶解
译 名：
Study on Enzymatic Hydrolysis Conditons of Changbai Rana chensinensis Meat
作 者：
WANG Li-yan et al (Graduate College,Jilin Agricultural University,Changchun,Jilin,130118)
关键词：
Rana chensinensis meat;protease;The degree of hydrolysis
摘 要：
[Objective] The aim of the study was to seek a good method to hydrolyze the Rana chensinensis meat.[Method]With Changbai Rana chensinensis meat as material,the neutral protease,alkaline protease,pepsin and papayotin were used to hydrolyze. The optimum conditions for enzymatic hydrolysis were found by the single experiment and orthogonal experiment. [Result]The results showed that neutral protease was the best enzyme and its optimum conditions was pH 6,the protease quantum of 7%,the substrate concentration of 55%,under 50 ℃ and 110 minutes. Under the optimal conditions the degree of hyclrolysis could reach 55.02%.[Conclusion]The enzymatic hydrolysis technology used less enzyme ,decomposed quickly,was suitable for enzymatic hydrolysis of Changbai Rana chensinensis meat
