鳗鱼酶法水解蛋白工艺

Technology of enzymatic hydrolyzation of eel protein

以水解度(DH)为指标研究了鳗鱼酶法水解蛋白的最佳工艺.结果表明,在设定酶解温度55℃、pH 6.2条件下,底物浓度1∶1,风味蛋白酶用量400 U.g-1,酶解6 h,DH可达47.30%,水解液中氨基态氮含量为6.577 mg.mL-1,经品尝水解液无苦味,可用于生产高级调味品.

The optimum conditions of producing hydrolyzed eel protein by enzymatic methods were defined with the index degree of hydrolysis. The results indicated that at the condition of hydrolysis temperature 55 ℃ and pH 6.2, when the ratio of substratum was 1： 1, the quantity of flavourzyme was 400 U · g-1, 6 hours hydrolysis , the content of amino-nitrogen and degree of hydrolysis reached 6.577 mg · mL-1 and 47.30% respectively, and there was no bitterness in hydrolysate, which can be used for the produc- tion of high-class condiment.