摘要
采用木瓜蛋白酶对毛虾进行水解,研究影响酶水解毛虾蛋白的主要因素如:加酶量、固液比、pH、温度和时间,并通过正交实验,获得了最佳的水解工艺条件。在以自来水pH为自然pH,固液比为1∶4,加酶量为700U/g,在60℃下酶解6h,结果表明,此条件下的氨基酸态氮含量(FAN值)达到0.864g/100mL,毛虾蛋白质水解液虾香浓郁,颜色正常,鲜味十足。
The effects such as the enzyme content, ratio of solid and liquid, pH, temperature and time to the hydrolysis of shrimp with papain through orthogonal experiments were studied in this paper, getting the optimum hydrolysis conditions based on taking the pH of tap water as the experimental pH, consumption of papain 700U/g, ratio of solid and liquid 1：4, hydrolysis time 6h, hydrolysis temperature 60℃. The results showed that the FAN value achieved to 0.864g/100mL under these conditions; the hydrolyte has intense delicious flavor and regular color.
出处
《食品科技》
CAS
北大核心
2006年第9期144-147,共4页
Food Science and Technology
关键词
毛虾
木瓜蛋白酶
酶解
shrimp
papain
enzymatic hydrolysis
