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研究了双酶法水解技术水解翡翠贻贝并制作海鲜调味料。研究结果表明 :(1 )水产品快速自溶技术不能应用于翡翠贻贝贝肉蛋白的水解 ;(2 )翡翠贻贝贝肉蛋白可以用外源酶对其水解 ;(3)枯草杆菌中性蛋白酶和胃蛋白酶都可以对贝肉蛋白水解 ;(4)利用正交试验分别确定了两种酶的最适水解条件并用双酶法水解新技术对贝肉蛋白水解 ;蛋白质水解率达到 82 % ;(5 )试验中确定的酶的水解条件为枯草杆菌中性蛋白酶∶pH7.5 ,温度 45℃ ,酶浓度 0 .2 % ,钙离子浓度 0 .1 % ,水解时间 2 .5h ;胃蛋白酶∶pH4.0 ,温度 5 5℃ ,酶浓度0 .2 % ,水解时间 2 .0h。 (6 )翡翠贻贝贝肉蛋白经双酶水解 ,减压浓缩 ,适当调配可制作营养丰富、海鲜风味浓郁、具有一定保健功能的海鲜调味料。
Hydrolysis of Emerald mussel with double enzymatic hydrolysis was studied and seafood seasoning was prepared. The results show that: (1) rapid autolysis of aquatic products can not be applied to the hydrolysis of mussel protein; (2) Emerald mussel meat protein can be hydrolyzed by exogenous enzymes; (3) Bacillus subtilis neutral Both protease and pepsin can hydrolyze shellfish meat protein; (4) The orthogonal experiment was used to determine the optimal hydrolysis conditions of the two enzymes and proteolytic hydrolysis of shellfish meat with double enzymatic hydrolysis; the rate of proteolysis reached 82% (5) The hydrolysis conditions of the enzyme identified in the experiment were Bacillus subtilis neutral protease: pH 7.5, temperature 45 ° C, enzyme concentration 0.2%, calcium ion concentration 0.1%, hydrolysis time 2.5 h; pepsin: pH4.0, temperature 5 5 ℃, enzyme concentration 0.2%, hydrolysis time 2.0 h. (6) Emerald mussel shellfish protein hydrolyzed by double enzymes, concentrated under reduced pressure, appropriate deployment can produce nutritious, rich seafood flavor, with certain health care functions of seafood seasonings.