食品科学 ›› 2009, Vol. 30 ›› Issue (20): 126-129.doi: 10.7506/spkx1002-6300-200920023

• 工艺技术 • 上一篇    下一篇

仔乌乌酶解技术研究

张敬敏,陈洪宇   

  1. 淮海工学院海洋学院
  • 收稿日期:2008-10-29 修回日期:2009-07-21 出版日期:2009-10-15 发布日期:2010-12-29
  • 通讯作者: 张敬敏 E-mail:zhangjingmin929@sina.com

Enzymolysis of Loligo japonica Protein

ZHANG Jing-min,CHEN Hong-yu   

  1. (Ocean Institute, Huaihai Institute of Technology, Lianyungang 222005, China)
  • Received:2008-10-29 Revised:2009-07-21 Online:2009-10-15 Published:2010-12-29
  • Contact: ZHANG Jing-min, E-mail:zhangjingmin929@sina.com

摘要:

本实验以氨基氮含量为指标,采用正交试验考察底物浓度、酶浓度、温度、时间和pH值对氨基氮含量的影响。结果表明:选择中性蛋白酶水解,仔乌肽的最佳酶解条件为料水比1:5(m/m)、加酶量900U/g底物、pH7.0、温度50℃、时间4.0h,此条件下酶解仔乌肽的氨基氮含量为7.34mg/g。

关键词: 仔乌肽, 酶解, 游离氨基氮

Abstract:

In order to optimize enzymolysis process of Loligo japonica protein, effects of protease type, enzyme dose, reaction temperature, reaction time, pH and material/water ratio on amino nitrogen (ANN) content in the hydrolysate were studied using orthogonal array design. Results showed that a maximum ANN content of 7.34 mg/g was achieved by the neutral protease hydrolysis for 4.0 h with a material/water ratio of 1:5 (m/m) and an enzyme dose of 900 U/g substrate at 50 ℃, pH 7.0.

Key words: Loligo japonica peptide, protease, amino nitrogen

中图分类号: