摘要
以文蛤肉为原料,测定其脂肪酸组成和无机离子含量,利用木瓜蛋白酶、枯草杆菌中性蛋白酶、复合风味蛋白酶对文蛤肉蛋白质进行水解,通过正交实验确定最适酶解条件。结果表明,文蛤中含有丰富的饱和脂肪酸和不饱和脂肪酸,EPA和DHA含量分别高达6.904%和7.244%,无机离子中呈咸味的Cl-含量最高,达601mg/100g。用于制取海味香精的文蛤肉酶解最适条件为:料水比1∶2,温度50℃,pH7.0左右(±0.1),先加入0.5%木瓜酶和0.3%中性酶水解1h,再加入0.4%风味酶继续水解3h,该条件下水解度为35.8%,总氮回收率为51.2%,感官评分为6.0分。
Clam meat was used as the starting material, and its fatty acids composition and inorganic ion contents were determined. The conditions for enzymatic hydrolysis of clam met by papain, neutral protease, and Flavourzyme were studied by orthogonal tests. The results showed that there were abundant SFA and UFA in the clam meat and the amount of EPA and DHA was 6.904% and 7.244%, and the amount of Cl- was 601mg/100g. The optimum hydrolysis took place at clam meat to water of 1：2, 50℃ ,and pH7.0, first by 0.5% papain and 0.3% neutral protease for lh, then by 0.4% Flavourzyme for 3 h, Under this condition, 35.8% of fresh clam was hydrolyzed, and the recovery of the protein was 51.2%, and score of sensory test is 6.0.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第4期146-149,共4页
Science and Technology of Food Industry
基金
上海市重点学科建设项目资助(T1102)
关键词
文蛤
营养成分
蛋白酶
酶解
clam
nutritional components
protease
enzymatic hydrolysis
