几种蛋白酶对文蛤肉的酶解工艺条件研究

Research on Hydrolyzation Conditions of Digesting Meretrix meretrix L. by Several Proteinases

以文蛤为原料,水解度为指标,从胰蛋白酶,木瓜蛋白酶,胃蛋白酶和风味蛋白酶中选出水解效果较好的胰蛋白酶和木瓜蛋白酶。并通过实验确定了胰蛋白酶,木瓜蛋白酶单酶水解及两者组合复合酶解文蛤肉的最佳工艺。结果表明:复合水解效果最佳。最佳工艺:先添加胰酶6000u/g(原料),水解温度50℃,固液比1∶3(V/W),pH8.0,在此条件下水解6h;然后改变条件,温度55℃,pH5.5,底物浓度1∶3(V/W),添加木瓜蛋白酶2000u/g(原料),在此条件下水解2h。通过实验验证,胰蛋白酶和木瓜蛋白酶组合在该条件下对文蛤肉蛋白具有较好的水解效果,其水解度为28.15%。

Trypsin and papain were selected from trypsin, papain, pepsin and flavor-enzyme, when the degrees of hydrolysis were measured in digesting Meretrix meretrix L. by those proteinases. Furthermore, better technics of trypsin, papain and these two combination in hydrolyzation of Meretrix meretrix L. were studied. The results indicated that the effect of these two combination on hydrolysis was the best. The best technics was that the 6000 u/g trypsin was added first for the hydrolisis for 6 h in the condition of 50 ℃, pH 8.0. and substrate concentration 1 ： 3 （ v/w）, and then 2000 u/g papain was added for the hydrolisis for 2 h in the condition of 55 ℃, pH 5.5 and substrate concentration 1： 3 （v/w）. On those conditions, the combination between trypsin and papain had good effect on digesting Meretrix meretrix L. and the hydrolysis degree was 28.15%.