双酶法水解牡蛎肉工艺条件的研究

Study on enzymatic hydrolysis to the muscle of oyster

采用添加枯草杆菌中性蛋白酶和木瓜蛋白酶的双酶同时水解技术,对牡蛎肉进行水解,通过对水解条件的研究确定组合酶酶解的条件为:pH7.0、温度50℃、固液比1∶4、酶用量2%、水解时间2.5h。氨基酸分析结果表明,氨基酸总量为82.76%,其中必需氨基酸占氨基酸总量的44.9%,尤其是亮氨酸、异亮氨酸、缬氨酸、苏氨酸等支链氨基酸含量以及谷氨酸、天门冬氨酸、甘氨酸等呈味氨基酸含量丰富,占总量的46.8%。

The muscle of oyster was hydrolyzed with the enzyme hydrolytic technique in which subtilisin and papain were added simultaneously. The optimum temperature and initial pH and time of protamex enzymatic hydrolysis were 50℃ and 7.0 and 2.5h respectively. The optimum enzyme adding was 2% and ratio of oyster muscle to water 1：4. The total amino acid content was 82.76% with the essential amino acids being 44.9%. The condensed solution is tasty amino acids such as glutamic acid, aspartic acid, glycine and alanine, which accounts for 46.8% of the total free amino acid.