摘要
烟台海肠即单环刺螠,为国家地理标志农产品,以其体壁肌为原料进行酶解工艺参数研究。采用动物蛋白水解酶进行酶解,研究发现酶的添加量、pH、酶解时间、酶解温度对氮收率和水解度均具有极显著影响,此酶的适宜添加量为2%,pH为7.0,酶解时间为4h,酶解温度为50℃。在此适宜条件下,单环刺螠体壁肌的氮收率和水解度分别达到94.45%和48.17%,体壁肌中的蛋白质几乎被完全水解到水解液中。
Yantai sea intestines, namely Urechis unicinctus, are the national geographical indication of agricultural products. Enzymolysis technological parameters of the animal proteolysis enzyme are in- vestigated with its body wall muscles as raw material. The results show that enzyme dosage, pH, enzymolysis time and temperature have significant effects on the nitrogen recovery and degree of hy- drolysis and the suitable addition amount of this enzyme is 2~, pH 7, the hydrolysis time is 4 h, enz- ymolysis temperature is 50 ~. Under such suitable conditions, the nitrogen recovery and degree of hydrolysis for Urechis unicinctus body wall muscle are 94.45~ and 48. 17~ respectively; almost all of body wall muscle protein is hydrolyzed.
出处
《中国调味品》
CAS
北大核心
2013年第9期69-72,共4页
China Condiment
基金
山东省高等学校发展计划项目(J12LD03)
鲁东大学大学生创新基金项目(12Y063)
关键词
单环刺螠
动物蛋白水解酶
氮收率
水解度
Urechis unicinctus
animal proteolysis enzyme
nitrogen recovery
degree of hydrolysis
