木瓜蛋白酶对蚌肉蛋白质的水解

The Hydrolysis of Freshwater Mussel Protein by Papain

以三角帆蚌为原料 ,利用木瓜蛋白酶对蚌肉蛋白质进行水解 ,正交试验结果表明 ,酶解最适条件为 :温度 5 0℃、pH 6 .5、时间 5h、加酶量 0 .6 % ,该条件下蚌肉蛋白质的水解度为 4 8.9% ,蛋白质回收率达 78.1% .

Using Hyriopsis cumingii as material,the conditions for enzymatic hydrolysis of protein by papain were studied.The results of orthogonal tests showed that the optimum reaction occurred at 50 ℃ , pH 6.5, for 5 h with the amout of enzyme 0.6%.Under these conditions, 48.9% of fresh vale mussel was hydrolyzed, and the recovery of the protein was 78.1%.