| 双酶法在鲨鱼肉水解液制备中的工艺改良研究 |
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| 引用本文： | 吴红棉,曾少葵,雷晓凌,吴文龙.双酶法在鲨鱼肉水解液制备中的工艺改良研究[J].中国水产科学,2001,8(1):69-72. |
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| 作者姓名： | 吴红棉 曾少葵 雷晓凌 吴文龙 |
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| 作者单位： | 湛江海洋大学水产学院，广东湛江 524025 |
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| 摘 要： | 采用同时添加枯草杆菌中性蛋白酶与木瓜蛋白酶的改良酶解技术，对鲨鱼肉进行水解。正交试验结果表明，上述二酶同时水解的最适条件为：温度45℃，pH7．0，时间3h，酶浓度200U／ml（枯草杆菌中性蛋白酶及木瓜蛋白酶各100U／ml），原料：水＝1．5。蛋白质水解率达83．5％，所得水认的氨基酸含量为45．4mg/ml，其中必需氨基酸总量为19．8mg/ml。
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| 关 键 词： | 鲨鱼肉 双酶水解 水解液 工艺改良 |
| 文章编号： | 1005-8737(2001)01-0069-04 |
| 修稿时间： | 2000年6月22日 |
Technological improvement
of bi-enzyme hydrolysis in preparation of shark meat hydrolysate |
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| WU Hong mian,ZENG Shao kui,LEI Xiao ling,WU Wen long.Technological improvement
of bi-enzyme hydrolysis in preparation of shark meat hydrolysate[J].Journal of Fishery Sciences of China,2001,8(1):69-72. |
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| Authors: | WU Hong mian ZENG Shao kui LEI Xiao ling WU Wen long |
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| Abstract: | The shark meat was hydrolyzed with the enzyme hydrolytictechnique in which subtilisin and papain were added simultaneously. Through the orthogonal experiment, the optimum condition for the hydrolysis with the bi-enzyme added simultaneously was determined to be 45℃, pH 7.0, taking-time 3 h, enzyme concentration 200 U／ml (subtilisin∶papain＝1∶1),the proportion between shark meat and water 1∶5 (on weight basis). The degree of hydrolysis was 83.5％; the concentration of free amino acids in the hydrolysate was 45.4 mg／ml, and that of essential amino acids was 1.98 mg／ml. |
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| Keywords: | shark meat bi enzyme hydrolysis hydrolysate solution technoloyical improvement |
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