草鱼皮酶解工艺及水解物对嗜热链球菌增殖作用研究

Study on Enzymatic Hydrolysis of Grass Carp Fish Skin and Promotion of Streptococcus Thermopilus Proliferation by the Hydrolysates

首次研究了水产品蛋白酶解物对乳酸菌的增殖作用。选择草鱼皮为原料,通过蛋白酶Protease P"Amano"6对其进行酶解,其水解物可以作为培养嗜热链球菌增殖的氮源。同时以水解度和水解物对嗜热链球菌的增殖效果为评价指标,并利用正交实验对酶解工艺进行了优化。结果表明,蛋白酶Protease P"Amano"6对草鱼皮最佳的酶解条件为:加酶量3%、料水比1∶3(m/V)、酶解时间7 h、pH 8.0、反应温度45℃。

The promotion effect on proliferation of Streptococcus thermophilus by enzymatic hydrolysate of aquatic products was firstly studied. Grass Carp fish skin was enzymatic hydrolyzed by Protease P ＂Amano＂6,and the hydrolysate had promotion effect on the proliferation of Streptococcus thermophilus. With both of OD600 value of Streptococcus thermophilus and degree of hydrolysis as evaluation indexes,the optimal hydrolysis condition was further determined to be： 3% of enzyme concentration,1∶ 3 of ratio of material to liquid,7 h of enzymatic hydrolysis time,8of pH,45 ℃ of temperature.