仿刺参卵酶解工艺条件优化

Optimization of Conditions for Enzymatic Hydrolysis of Apostichopus japonicus Spawn

以仿刺参卵为材料,优化出酶解工艺,获得高水解度、风味独特的水解产物。首先,通过实验从木瓜蛋白酶、中性蛋白酶、复合蛋白酶与风味蛋白酶中筛选出合适的水解用酶。然后通过单因素试验与正交试验,分别考察酶解温度、加酶量及酶解时间对筛选出的各种蛋白酶水解度的影响,获得单酶的优化水解工艺条件。最后进行多酶体系综合酶解实验,综合考虑水解度、生产成本和水解液感官评定结果来确定最佳水解工艺条件。结果表明:最佳酶解条件为:以混合酶(木瓜蛋白酶与复合蛋白酶质量比1:1)在加酶量2.0%、酶解温度75℃条件下酶解4h,煮沸灭酶活后再添加1.5%风味蛋白酶,在酶解温度45℃条件下继续酶解1h,在此工艺条件下水解度达到了77.11%,并且水解液鲜香浓郁,状态均匀澄清,可用于开发风味独特的功能食品。

This paper deals with the optimization of conditions for the enzymatic hydrolysis of Apostichopus japonicus spawn to obtain maximum degree of hydrolysis（DH）.Papain,protamex and flavourzyme were found to be more suitable for the hydrolysis of Apostichopus japonicus spawn.Process parameters for the hydrolysis of Apostichopus japonicus spawn by each of the selected enzymes including temperature,enzyme dosage and time were optimized by one-factor-at-atime and orthogonal array design methods.Meanwhile,the combined use of these enzymes was investigated.Based on DH,production cost and sensory quality of Apostichopus japonicus spawn hydrolysate,the optimal hydrolysis procedure was determined as follows： hydrolysis at 75 ℃ for 4 h with a 1：1（m/m） mixture of papain and protamex at a total enzyme dosage of 2.0% and after boiling for enzyme inactivation,further hydrolysis with 1.5% flavourzyme at 45 ℃ for 1 h.Under these conditions,the DH was 77.11% and the obtained hydrolysate had a strong aroma and delicious taste and was a homogeneous and clear liquid.Therefore,it can be applied in functional foods with unique flavor.