牡蛎酶解工艺的研究

Study on the enzymatic hydrolysis technology of oyster

目的获得最佳牡蛎蛋白的酶解工艺及以期提高酶解液水解度和蛋白回收率。方法综合考虑蛋白回收率、水解度和腥、苦味及澄清度,进行最佳酶的筛选;正交试验确定酶的最佳水解条件;以水解度和蛋白回收率为指标,研究热处理、超声处理和微波处理对酶解的影响。结果与结论菠萝蛋白酶比较适合牡蛎蛋白质的水解,其最佳条件为:pH6,温度55℃,料水比为1∶3,加酶量为800U/g,酶解时间4h,在此条件下酶解产物水解度为29.86%,蛋白回收率为67.55%;热处理、超声处理和微波处理不利于牡蛎蛋白的水解。

Objective To research the optimum hydrolysis conditions of oyster protein so as to raise the protein recovery and degree of hydrolysis. Methods Considering protein recovery, degree of hydrolysis, bitterness and clarity, the best enzyme was selected; Orthogonal test was designed to determine the best enzyme hydrolysis conditions; Based on hydrolysis and protein recovery,the effect of heat treatment, ultrasound and microwave processing and handling on enzymatic hydrolysis of oyster were investigated. Results and Conclusion Bromelain protease was suitable for the proteolysis of oyster , and the optimal conditions were.pH 6, temperature 55℃ ,substrate concentration 1 ： 3,E/S=800U/g,4 hours. In the optimal condition, the recovery of protein and degree of hydrolysis were 67.55 %and 29. 86 % respectively in the hydrolysate. Heating,ultrasound technology and microwave treatments before hydrolysis were harmful to enzymatic hydrolysis of oyster.