摘要
以蟹肉为原料,利用多种蛋白酶对蟹肉中的蛋白质进行水解,挑选中性蛋白酶1398以及Flavourzyme两种蛋白酶进行复合酶解,得出酶解的最佳工艺参数为中性蛋白酶1398的酶底比为300U/g、Flavourzyme的酶底比为1200U/g、Flavourzyme的作用时间为14.5h、总时间为16h、底物浓度为2%。水解后,总氮回收率达到81.82%。
The protein of crab meat was hydrolysised by many kinds of proteinase, and at last the neutral proteinase 1398 and flaourzyme were chosen to compound hydrolysis. And the most optimum conditions were： the quantity of neutral proteinase 1398 was 300U/g, the quantity of flavourzyme was 1200U/g, the acting period of flavourzyme was 14.5 hours, the whole time of hydrolysis was 16 hours, the substrate content was 2%. After hydrolysis, the recovery of nitrogen could reach 81.82%.
出处
《食品科技》
CAS
北大核心
2006年第12期70-73,共4页
Food Science and Technology
关键词
蟹肉
蛋白质
蛋白酶
水解
crab meat
protein
proteinase
hydrolysis
