摘要
以鲫鱼整鱼为原料,以蛋白质的水解度为主要指标,在单一酶酶解效果的基础上,采用复合蛋白酶(Protamex)和风味蛋白酶(Flavourzyme)进行分步酶解,并对酶解的工艺条件进行正交优化。结果表明:采用Protamex和Flavourzyme对鲫鱼整鱼进行酶解,最佳酶解条件为:在50℃,pH 7.0下,Protamex加酶量5‰,酶解240 min后,再加入6‰的Flavourzyme,酶解300 min,此时水解度为24.3%,呈味核苷酸二钠(I+G)含量为0.1326%。
In this paper, crucian carp is selected as the raw material, the hydrolysis degree is as the main index, the enzymatic hydrolysis process is studied on the basis of single factor experiment. The protamex and flavourzyme are selected for step-by-step enzymatic hydrolysis. The enzymatic hydrolysis conditions are optimized by using orthogonal array design. The results show that under the conditions of 50 ℃, pH 7. 0, the protamex is hydrolyzed for 240 rain with enzyme concentration of 5‰, and then the flavourzyme is hydrolyzed for 300 rain with enzyme concentration of 6%0. Under such conditions, the maximum DH is 24.3%, the content of disodium 5′-ribonucleotide （I＋G） is 0. 1326%.
出处
《中国调味品》
CAS
北大核心
2016年第9期62-66,72,共6页
China Condiment
基金
武汉市关键技术攻关计划项目(2015020202010131)
湖北省重大科技创新计划(2015ABA038)
湖北省科技支撑计划(2014BBA158)
关键词
鲫鱼
酶解
工艺优化
水解度
erueian carps enzymolysis
process optimization
degree of hydrolysis （DH）
