扇贝边酶解技术研究

Hydrolyzing technique for scallop skirt using enzymes

研究了混合酶水解扇贝边蛋白质的技术条件 ,并和单酶水解情况进行了比较。结果表明 ,混合酶水解可提高水解液中氨基酸态氮 (AAN )含量 ,同时改善了水解液风味。本文引进二次正交旋转组合试验设计方案 ,系统地研究了影响混合酶水解效果的相关因素 ,得出了扇贝边水解液中氨基酸态氮生成量的变化规律—回归模型。应用该模型可对水解液中AAN生成量进行预测 ,也可进一步优化选择扇贝边的酶解条件。

A study on the technique conditions was presented for hydrolysis of scallop skirt using mixed enzymes and the hydrolyzing effects were compared with those using single enzyme. The results show that the content of amino-acid nitrogen (AAN) can be increased in the hydrolysates when using mixed enzymes and the flavor of the hydrolysates is also improved. In order to study the relationships between the related factors affecting the hydrolysis effects, a dual quadratic rotary combinative design scheme was employed and a regression model was obtained. The model can be used to forecast the content of AAN content in hydrolysates and to optimaze the conditions of enzymic hydrolysis for scallop skirt.