摘要
选择中性蛋白酶、碱性蛋白酶、木瓜蛋白酶、动物蛋白水解酶、风味酶水解大鲵蛋白,分析酶的种类、酶解pH值、时间、温度、料液比和酶浓度对水解效果的影响。以水解度为指标通过正交试验确定酶水解大鲵的最佳工艺:选用动物蛋白水解酶,在pH8.0,水解温度50℃,水解时间7h,料液比1∶5,酶浓度2000U/g条件下,水解度可达44.05%。
Hydrolysis of A ndrias davidianus proteins by neutral protea se, alkalineprotease, papain, animal proteolytic enzyme, flavor enzyme was studied. With the hydrolysis degree as the index, effects of different factors were investigated. The optimum parameters were found through the orthogonal test as follows： pH8.0, the enzyme concentration 2000 U/g, the ratio of material and liquid 1：5, hydrolyzing for 7 h at 50℃ Under these conditions, the hydrolysis degree could reach to 44.05%.
出处
《中国酿造》
CAS
北大核心
2009年第11期92-95,共4页
China Brewing
关键词
大鲵
酶解法
水解度
A ndrias davidianus
enzymatic hydrolysis
hydrolysis degree
