海参水解条件的研究

Study on the Enzymatic-hydrolysis of Sea Cucumber

以湛江市东风海鲜批发市场购买的水发海参为原料进行酶水解条件研究。结果表明:选用枯草杆菌中性蛋白酶和木瓜蛋白酶质量比为1∶1的混合酶水解效果最佳;海参∶蒸馏水质量比为1∶4,pH为7.0,混合酶添加量为海参质量的2.0%,酶解温度50℃、酶解时间为4 h的条件下,得到的水解效果较好,可溶性蛋白为69.2%。

Using sea cucumber bought in Dongfeng seafood wholesale market in Zhanjiang as raw material,the experiment for enzymatic-hydrolysis of sea cucumber was studied.The results showed that the better effect on enzymatic-hydrolysis of sea cucumber was achieved through enzyme mixed by bacillus subtilis neutral protease and papain（1：1）.The best enzymatic-hydrolysis parameters was as follows： the ratio of sea cucumber to distilled water was 1：4,the pH value was 7.0,the mixed enzyme dosage was 2.0% of raw materials,hydrolysis temperature was 50 ℃,hydrolysis time was 4h.The yield of soluble protein was 69.2%.