生物酶解法制备蛇肉低肽营养液的研究

Study on the Enzymic Hydrolysis of Snake Protein for Preparing Nutritious Oligo-Peptide Liquid

采用现代生物酶解技术对蛇肉进行有控制的水解,并经适当的精制,生产出营养成分丰富、含有较多短肽分子(平均分子量是538)的低肽营养液。其最佳酶解工艺条件是:料水比为1∶2、酶活添加量为3600U/g样、酶种类为木瓜蛋白酶(papain60)与枯草杆菌中性蛋白酶(As1.398)的等活力复合酶、pH6.5～6.8、温度55℃、反应时间6h。

A kind of nutritious oligo-peptide liquid.containing rich nutrients and oligo-peptides whose average molecular weight is 538 Dalton,was prepared by means of the controlled enzymic hydrolysis technlogy on the snake meat and the correct refining technolgy on the crude product.The optimal technical parameters are as follows:the weight ratio of fresh meat to water is 1 to 2,the added enzymic activity unit is 3600 units per gram meat,the used enzyme kind is the mixture of papain 60 and Asl.398 with the same activities ,the pH value is 6.5～6.8,the reaction temperature is 55 degree centigrade and the reaction time is 6 hours.