扇贝边酶法水解工艺的优化

Research on the Technology about Enzymic Hydrolysis of Scallop Brim

以扇贝边为原料,首先分析了扇贝边的营养成分,然后分别用中性蛋白酶、动物蛋白水解复合酶对扇贝边进行水解,通过正交实验考查了加酶量、酶解时间、酶解温度及底物浓度对扇贝边水解率的影响。结果表明,新鲜扇贝裙边水分含量为86.06%(g/g),总氮含量为1.14%(g/g),氨基态氮含量为0.21%(g/g),确定了扇贝边的最佳酶法水解工艺条件。为利用扇贝边资源制备水解动物蛋白及海洋生物活性物质探索一种有效途径。

The paper was about the scallop brim as raw material ,we analyzed its nourishment composition, then used the neutral proteases and the mixed enzyme for animal proteolysis respectively to hydrolyze the scallop brim to optimize the enzymic hydrolysis conditions by the orthogonal designing experiment. And we researched on the quantily of enzyme, enzymic hydrolysis temperature, enzymic hydrolysis time and substrate concentration. Those four factors influencing the degree of hydrolysis were investigated and the optimal conditions of hydrolyzing proteins were. obtained. The results indicated that the water content was 86.06% （g/g） in the scallop brim, the AAN content was 0.22% （g/g） and the content of total nitrogen was 1.14% （g/g）, and made certain the optimal enzymic hydrolysis conditions of the scallop brim in the end. It will a new way for using scallop brim to produce HAP and the ocean active material.