文蛤闭壳肌酶法水解工艺研究

Study on Enzymatic Hydrolysis of Clam Adductor Muscle

[目的]探讨文蛤闭壳肌酶法水解蛋白液制备的最佳工艺。[方法]以加酶量(木瓜蛋白酶)、pH、温度为因素采取3因素3水平的设计方法对文蛤闭壳肌进行水解。[结果]以水解率为指标,得到各因素对文蛤闭壳肌酶法水解影响的大小顺序为加酶量﹥pH﹥温度。最佳水解工艺条件为加酶量8 000 U/g原料,pH 5.5,温度50℃,优化方案的水解率为32.4%。[结论]研究为文蛤闭壳肌的综合利用提供了一定的科学依据。

[ Objective] To explore the best enzymatic hydrolysis conditions of clam adductor muscle. [ Method] An orthogonal experiment with three factors of papain amount, temperature and pH at three levels was designed to hydrolyze the clam adductor muscle. [ Result] With the hy- drolysis rate as index, the influential degree of each factor on the enzymatic hydrolysis decreased in the order of papain amount 〉 pH 〉 tempera- ture. Under the best hydrolysis conditions of 8 000 U/g papain amount, 5.5 pH and 50 ℃ temperature, the hydrolysis rate was 32.4%. [ Conclusion] The study provided scientific basis for the comprehensive utilization of clam adductor muscle.