摘要
以水解液中α-氨基态氮含量为指标,选用木瓜蛋白酶、碱性蛋白酶、中性蛋白酶和动物蛋白水解复合酶对吉尾鱼进行单酶水解,确定中性蛋白酶为水解用酶。通过正交实验确定的中性蛋白酶水解条件为肉:水=1:2、酶浓度1600IU/g原料、温度60℃、水解时间5h。验证实验表明,水解液中α-氨基态氮含量为1.764g/100g,水解度为62.2%。水解液经喷雾干燥,得到淡黄色,带海鲜味的粉末。
The enzymatic hydrolysis of Trachurusjaponicus protein by papaln, neutral proteinase ,alkali proteinase and composite enzyme were studied and the netaral proteinase is shown to be the most suitable one. The optimal pH value, reaction temperature, enzyme dosage, reaction time and the ratio of muscle to water were 6.8, 60℃, 1600 IU/g, 5.0 hour and 1：2, respectively, under which the rate of enzymatic hydrolysis was 62.2%.
出处
《现代食品科技》
EI
CAS
2007年第3期47-49,共3页
Modern Food Science and Technology
关键词
吉尾鱼
酶解
中性蛋白酶
Trachurusjaponicus
enzymatic hydrolysis
neutral proteinase.
