食品科学 ›› 2009, Vol. 30 ›› Issue (24 ): 62-64.doi: 10.7506/spkx1002-6630-200924010

• 工艺技术 • 上一篇    下一篇

虾米蛋白的酶解过程研究

黎海彬,司华静,牟洪生   

  1. 广州城市职业学院建筑环境与食品工程学院,广东广州 510405
  • 收稿日期:2009-08-15 出版日期:2009-12-15 发布日期:2010-12-29
  • 通讯作者: 黎海彬, E-mail:haibinli2000@sohu.com

Enzymatic Hydrolysis of Dried Shrimps

LI Hai-bin,SI Hua-jing,MOU Hong-sheng   

  1. School of Architecture, Environment and Food Engineering, Guangzhou City Polytechnic, Guangzhou 510405, China
  • Received:2009-08-15 Online:2009-12-15 Published:2010-12-29
  • Contact: LI Hai-bin, E-mail:haibinli2000@sohu.com

摘要:

以虾米为原料,对其最佳酶解工艺进行研究,分析酶解后氨基酸态氮含量。结果表明:在酶用量0.4%、液固比4:1(ml/g)、酶解温度60℃、酶解时间4h 的条件下,酶解液氨基酸态氮含量可达到2.60%,无苦味且具有诱人、浓郁的海虾风味。

关键词: 虾米, 酶解, 复合蛋白酶

Abstract:

In this study, the optimal condition for enzymatic hydrolysis of dried shrimps was investigated based on the analysis of amino nitrogen in hydrolysates. Results indicated that the optimal condition was 4:1 of liquid-material ratio, 0.4% enzyme amount, reaction at 60 ℃ for 4 h. Amino nitrogen content in hydrolysates was up to 2.60% under this optimal hydrolysis condition. The final product exhibited attractive flavor from shrimps.

Key words: dried shrimp, enzymatic hydrolysis, compound protease

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