鳕鱼皮复合肽的制备工艺研究

Preparation Conditions of Code Skin Peptides by Compound Enzyme

采用木瓜蛋白酶和风味酶构成的复合酶对鳕鱼皮蛋白进行水解,通过单因素和正交试验确定复合酶水解的最佳条件为:木瓜蛋白酶和风味酶复合比为3:1,加酶量为40 000 U/g,水解温度45℃,料液比为1:2,水解pH为6.5,水解时间为4.5 h。最佳条件下鳕鱼皮蛋白水解度可达22.45%。

Based on the orthogonal experiment and the single factor experiment,the preparation of code skin peptides by compound enzyme of papain and flavorase was stuied.The results showed that the DH reached 22.45% under the optimum conditions.With the ratio of papain and flavorase at 3：1,enzyme dosage 40 000 U/g,hydrolysis temperature 45 ℃,the ratio of solid to liquid at 1：2,pH 6.5 and time 4.5 h.