Study on Bienzymatic Hydrolysis of Oyster

Abstract

Abstract: In this paper, bienzymatic hydrolysis of oyster protein was studied. The effects of the main parameters includingenzyme dosage, pH, hydrolysis temperature, bienzyme ratio and hydrolysis time on hydrolysis reaction were investigated. Onthe basis of orthogonal tests, the optimum hydrolytic conditions were as follows:temperature 45℃, pH7.5, enzyme dosage5000U/g, the ratio of the two enzyme (F:D)3:1, hydrolysis time 2h and substrate concentration 3%. Under the conditions, thedegree of hydrolysis (DH) and the yield of acid-solubility peptide(YASP) were 28.68%and 79.89% respectively. The hydroly-sate product of oyster protein could be used to produce functional food.

Key words: oyster, protease, bienzymatic hydrolysis, poly-peptide

FU Meng, YUN Xia, ZHU Bei-Wei. Study on Bienzymatic Hydrolysis of Oyster[J]. FOOD SCIENCE, 2004, 25(7): 100-104.

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Study on Bienzymatic Hydrolysis of Oyster

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