摘要
选用产自山东沿海地区的4种蛤蜊(花蛤、沙蛤、毛蛤、白蛤)为原料,利用2种蛋白酶(精制中性蛋白酶和复合风味蛋白酶)水解4种蛤肉蛋白。试验分为两部分:第一部分,2种酶分别水解4种蛤蜊,筛选出水解效果最好的蛋白酶,并进一步进行正交试验得出最佳工艺参数,复合风味蛋白酶水解效果最好,其中对花蛤的水解度最高,最佳工艺条件为:酶添加量0.8%,反应温度55℃,初始pH值6.5,水解时间4h;第二部分,2种酶复合分别水解4种蛤蜊,试验得出:精制中性蛋白酶与复合风味蛋白酶的添加比例为1∶4时,对4种蛤肉的水解度最高,复合酶水解蛤肉匀浆的最佳工艺条件为:精制中性蛋白酶与复合风味蛋白酶的添加比例1∶4.5,水解温度50℃,初始pH 7.0,水解时间5h。
In this paper,four kinds of clams(short necked clam,Lsasaea,Scapharca subcrenata,Mactra veneriformis)from Shandong coastal areas are used to hydrolyze four kinds of clam proteins using two kinds of proteases(purified neutral protease and compound flavor protease).The experiment is divided into two parts:the first part,the two enzymes are used to hydrolyze four kinds of clams,the protease with the best hydrolysis effect is screened out,and the optimum process parameters are obtained by orthogonal test.The results show that the hydrolysis effect of the compound flavor protease is the best,and the hydrolysis degree of the short necked clam is the highest;the best technological conditions are as follows:the additive amount of enzyme is 0.8%,the reaction temperature is 55℃,the initial pH is 6.5,the enzymolysis time is 4 h.The second part,two kinds of enzymes are used to hydrolyze the four kinds of clams.The results show that the hydrolysis degree of the four kinds of clam meat is the highest when the ratio of purified neutral protease to compound flavor protease is 1∶4;the optimum conditions for the purification of clam meat are as follows:the ratio of purified neutral protease to compound flavor protease is 1∶4.5,the hydrolysis temperature is 50℃,the initial pH is 7.0,and the hydrolysis time is 5 h.
作者
赵欣宇
郭宗明
赵会
于斌
成华
ZHAO Xin-yu;GUO Zong-ming;ZHAO Hui;YU Bin;CHENG Hua(Department of Food,Yantai Nanshan University,Yantai 265713,China;Longkou Nanshan Hotel,Yantai 265700,China)
出处
《中国调味品》
CAS
北大核心
2018年第11期64-69,共6页
China Condiment
关键词
蛋白酶
水解
蛤蜊
水解度
protease
hydrolysis
clam
degree of hydrolysis
