用木瓜蛋白酶水解蟹肉最佳工艺条件的选择

The optimal conditions for crab flesh hydrolysis by papain

采用MFHX数据优化软件,经随机试验和质心计算,得出了木瓜蛋白酶水解蟹肉的最佳工艺条件为:酶底比3450U/g,固液比1∶2 5,温度64 8℃,pH5,水解3h,水解率可达到89%左右,所得水解液中含有16种游离氨基酸,含量为1931 3mg/L。水解液有着浓郁的蟹香风味,与蟹的天然风味接近。

The optimal processing conditions were obtained by stochastic experiments and the calculation of centroid using MFHX. The conditions were determined as follows: E/S=3 450 U/g, crab/water=1∶2.5, (T=64.8℃),pH=5,t=3 h. The degree of hydrolysis was up to about 89%. The hydrolysate containing 16 kinds of free amino acids amounted 1 931.3 mg/L and had strong natural cooking crab flavor.