琼胶酶酶解2种紫菜及酶解成分分析

Hydrolysis of two Porphyra by agarase and analysis of their hydrolysates

研究琼胶酶对坛紫菜和条斑紫菜的降解作用,以降解获得的还原糖为指标,通过正交试验获得酶解的最佳工艺:料液比为1∶30(V/V),酶与底物比4.0∶2(m L/g),温度38℃,反应时间3 h。在此条件下制备坛紫菜和条斑紫菜酶解液,以两种紫菜酶解前原液作为对照,对其成分进行测定比较。结果表明:坛紫菜和条斑紫菜均可被琼胶酶有效降解,降解后总糖、还原糖、氨基酸态氮、游离氨基酸及可溶性固形物含量均明显增加,尤以总糖和还原糖的增加量最为突出,分别为43.68 mg/g和14.87 mg/g;蛋白质、灰分在酶解前后含量变化不大;根据各物质含量测定结果,坛紫菜的酶解效果优于条斑紫菜,条斑紫菜的呈味氨基酸含量优于坛紫菜,具有较好的风味。

We studied the hydrolysis of Porphyra haitanensis and Porphyra yezoensis by agarase,and used reducing sugar as the index for hydrolysis degree.Through orthogonal experiments,the optimum hydrolysis condition was obtained： the ratio between material and water was 1 ∶ 30（ V/V）; between enzyme and substrate was 4 ∶ 2（ mL/g）,at 38 ℃ for 3 h.Under this optimum condition,the hydrolysate obtained were determined and compared with the control and without enzymatic hydrolysis.Both of the Porphyra could be hydrolyzed by agarase. After hydrolysis,the contents of total sugar,reducing sugar,amino acids nitrogen,free amino acids and soluble solids were significantly increased.Especially,the increase of total sugar and reducing sugar was the most prominent,which were 43. 68 mg/g and 14. 87 mg/g respectively.Meanwhile,the content of protein and ash were nearly unchanged. Porphyra haitanensis could be betterhydrolyzed than Porphyra yezoensis. The content of flavor amino acids in the hydrolysates of Porphyra yezoensis was better than that of Porphyra haitanensis,and thus with better flavor.