酶法水解蟹腿肉的研究

Study on Enzymatic Hydrolysis to Crab Leg Meat

对比研究复合蛋白酶、复合风味蛋白酶、木瓜蛋白酶、胃蛋白酶、胰蛋白酶及中性蛋白酶水解蟹肉的效果 ,选择木瓜蛋白酶为水解蟹肉蛋白的最适酶种。单因素研究表明 ,在木瓜蛋白酶水解蟹肉反应的最初 1h内 ,水解率达到 47% ,此后水解率增加速率逐渐减慢 ,4h后不再变化 ;E/S为 40 0 0U/g时 ,酶解反应的水解率较高 ,且能满足生产要求 ;酶解反应的水解率随固液比的增加有较大幅度地增加 ,固液比为 1∶2 5较合适 ;酶解反应的最适温度和pH值分别为 60℃、5 0。

Compared with the hydrolysis effects with protamex, flavourzyme, pepsin, trypsin, neutral protease and papain, papain was selected to hydrolyze crabmeat. The results of studies of mon factor showed that degree of hydrolysis (DH) was up to 47% at the first 1 hour during the procedure of hydrolysis by papain, then the increasing rate of DH slowed down gradually. After 4 hours hydrolysis, the DH no longer increased. If the E/S was 4?000?U/g, the DH was much higher and could meet the demand of production. With the increasing of solid and water ratio, the DH increased greatly. With a view to the operation cost, the solid/water=1∶2.5 was selected. The optimum temperature and pH of this enzymatic hydrolysis were 60℃ and 5.0 respectively.