牡蛎水解蛋白制备及脱腥技术研究

Research on Preparation and Deodorization Technology of Hydrolysis Protein from Oyster Meat

利用Alcalase碱性蛋白酶水解牡蛎制备牡蛎水解蛋白,并采用活性炭和美拉德反应对牡蛎蛋白酶解液进行脱腥。研究表明,Alcalase碱性蛋白酶水解牡蛎制备牡蛎水解蛋白的最佳酶解条件为:酶用量13.34 mkat/L,水解温度65℃,pH 8.0,水解时间2.5 h,此条件下牡蛎蛋白的水解度为40.38%;活性炭和美拉德反应对牡蛎蛋白酶解液腥味脱去均有一定效果,同比采用美拉德反应对酶解液脱星效果更好,以葡萄糖作为美拉德反应还原糖,其脱腥的最佳条件为:添加量3.0%,反应温度100℃,反应时间30 min。

Preparation hydrolysis protein of oyster by Alcalase alkaline proteas and deodorization technology of hydrolysate of oyster with activate carbon and Mailard reaction were investigated.Results showed that the optimum condition of Alcalase alkaline protease,under which the degree of hydrolysis could reach 40.38 %,was as follows： emzyme dosage 13.34 mkat/L,hydrolysis temperature 65 ℃,reaction pH 8.0,hydrolysis time 2.5 h.Comparing the deodourization effect of the two kinds of deodourization methods,though both of activate carbon and Mailard reaction can work to it,the method of Maillard reaction for deodourization was better.The optimum condition of deodourzation technology by Mailard reaction should be： additive amount 3.0 % of glucose,deodourization time 30 min,deodourization temperature 100 ℃.