牡蛎酶解过程的成分变化及脱腥初步研究

Study on deodorization of hydrolysates and composition change during enzymatic hydrolysis

对牡蛎原浆液、酶解液及其浓缩液的基本营养成分进行分析比较,分别采用了活性炭吸附、β-环状糊精包埋法和酵母发酵法对牡蛎酶解液进行脱腥,研究了温度、时间、pH和脱腥剂用量等对脱腥效果的影响。结果表明:牡蛎蛋白质、水分含量分别为9.46%和81.42%;酶解后,蛋白质和水分含量分别为7.36%和83.18%;酶解液浓缩后,蛋白质含量高达52.55%。活性炭脱腥效果最优:用量为0.5%,在pH7.0、30℃条件下吸附0.5h,酶解液基本无腥味,蛋白质回收率可达84.65%。促进牡蛎酶解液的推广应用。

The basic nutritional components were analyzed and compared with the oyster meat, the hydrolysates and the concentration. To eliminate the fishy smell of hydrolysates, the research respectively compared the deodorization with active carbon, β-cyclodextrin and yeast fermentation and studied the effect for deodorization of the temlmature, the time, pH and deodorization dosage. The result indicated that the oyster contained protein and water were 9.46% and 81.42% respectively. The r enzymolysis were 7.36% and 83.18% respectively. The protein content reaches as high as 52.55% in concentrated hydrolysate. The active carbon had the best effect to deodorization. The best conditions were adsorbing 0.5h ,dosage 0.5%, pH7.0 and 30℃ Then the hydrolysates did not have the fishy smell almost, and the protein recovery-ratio reached 84.65%. The technology will promote the oyster hydrolysate to spread application.