海参蛋白酶解工艺初步研究

A Pveliminary Study on the hydrohysis technology of sea cucumber protein

目的:以外观性状、味道、腥味等为指标,考察不同海参处理方式和酶解条件对海参酶解的影响,为制备色香味俱全的海参膏提供技术支持。方法:用风味蛋白酶和碱性蛋白酶对生、熟海参进行酶解,观察不同时间、不同温度、不同加酶量条件下海参膏性味。结果:以风味蛋白酶制备的海参膏性味较好,以熟海参为底物酶解速度明显快于以生海参为底物酶解速度,按酶与海参比0.03ml/g加入风味蛋白酶制备的海参膏性味较好,60℃时酶解速度快于其他温度下酶解速度,酶解7h海参即可酶解完全。结论:海参酶解的最佳工艺条件:以熟海参为底物,采用风味蛋白酶,加酶量0.03ml/g,温度60℃,时间7h。

Objective Taking appearance,taste and offensive smell as indexes,the enzymolysis condition of protein from sea cucumber was studied to provide technology support for making sea cucumber soft extract. Methods Flavour protease and alkaline protease was used to hydrolyze raw and cooked sea cucumber. The effects of the amount of protease,time and temperature on the enzymolysis of sea cucumber were studied. Results The appearance of sea cucumber soft extract maked by flavour protease is better than by alkaline protease. The hydrolysis speed of cooked sea cucumber is quicker than raw sea cucumber. The added amount of protease of0. 03 ml /g is better. The hydrolysis speed of 60℃ is quicker than others. The sea cucumber is hydrolyzed completely after 7h. Conclusion The optimal conditions for enzymolysis of sea cucumber were found to be： using flavour protease and cooked sea cucumber,protease of 0. 03 ml /g,temperature of 60℃,time of 7h.