木瓜蛋白酶酶解四角蛤蜊的最佳条件的研究

The Research on the Optimum Condition for Papain Hydrolysis of Mactra veneriformis

以提高四角蛤蜊的利用率为目的,采用木瓜蛋白酶对其软体部位进行酶解,探究时间、温度、p H、料液比和酶添加量对四角蛤蜊酶解液的影响,得出木瓜蛋白酶对四角蛤蜊软体部位酶解的最佳时间为3 h,最佳温度为50℃,最佳p H为7.5,最适料液比为3︰100 g/m L,最适添加量为3 500 U/g。

To improve the utilization rate of the Mactra veneriformis, using papain enzyme solution in its fleshy parts, the effect of research time, temperature, p H, solid-liquid ratio, and adding amount of enzymes on four corners clam solved by papain was studied. The results showed that the best time was 3 h, the optimum temperature was 50 ℃, the optimum p H was 7.5, the optimal ratio of material liquid was 3︰100 g/m L, and the optimal amount of adding papain was 3 500 U/g.