摘要
采用Protemax复合蛋白酶水解牡蛎肉,以水解度为指标,优化酶解时间、加酶量和酶解温度等酶解工艺参数,通过氮溶解指数(nitrogen solubility index,NSI)、三氯乙酸(trichloroacetic acid,TCA)-NSI、氨基酸评分、化学评分、必需氨基酸指数评价酶解产物的溶解性能及营养品质。最优酶解工艺参数为加酶量30 AU/kg、酶解温度55℃、酶解时间4 h,水解度达到27.28%。酶解液中18种氨基酸种类齐全,鲜味氨基酸含量丰富,Glu含量最高,必需氨基酸含量占总氨基酸含量的39.5%,必需氨基酸含量丰富,营养价值高。pH值为4.0~7.0时,酶解液的NSI达到83%以上,且TCA-NSI高达88.64%,酶解液具有高溶解性能。
The enzymatic hydrolysis of oysters with Protamex was optimized using one-factor-at-a-time and orthogonalarray design methods.The independent variables were hydrolysis time,enzyme dosage and temperature,and the responsewas degree of hydrolysis.The solubility characteristics of oyster hydrolysates were evaluated by nitrogen solubility index(NSI),trichloroacetic acid-nitrogen solubility index(TCA-NSI),and the amino acid score(AAS),chemical score(CS)andessential amino acid index(EAAI)were measured for nutritional quality evaluation.The optimal hydrolysis parameters weredetermined as follows:enzyme dosage,30AU/kg;temperature,55℃;and time,4h,yielding a degree of hydrolysis of upto27.28%.The obtained hydrolysate contained18amino acids,being high in umami amino acids,with Glu being the mostabundant and essential amino acids accounting for39.5%of the total amino acids,suggesting high nutritional value.At pH4.0–7.0,the NSI of the hydrolsate was over83%,and TCA-NSI was as high as88.64%indicating good solubility.
作者
刘海梅
陈静
安孝宇
赵芹
郭青君
车欣欣
崔云
LIU Haimei;CHEN Jing;AN Xiaoyu;ZHAO Qin;GUO Qingjun;CHE Xinxin;CUI Yun(School of Food Engineering, Ludong University, Yantai 264025, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第14期240-244,共5页
Food Science
基金
山东省自然科学基金项目(ZR2015PC002)
山东省科技发展计划项目(2012YD07013)
