白贝酶解调味液的研制

Preparation of flavoring liquid from enzymatic hydrolysis of white shellfish

以白贝肉为原料,利用蛋白酶作为催化剂研制酶解调味液,通过单因素试验和正交试验得到酶解调味液的最佳工艺条件,并对酶解过程中部分生化特性进行研究。结果表明,同时加入枯草芽孢杆菌(Bacillus subtilis)蛋白酶和木瓜蛋白酶,添加比例为1∶3,总加酶量为0.16g/10g原料,水解温度为55℃,水解时间为3h,初始pH值为7.5。在此优化条件下,所得酶解液水解度为60.02%。酶解过程中pH值从初始7.5逐步降低,2h后降至pH6.9并趋于稳定;氨基酸态氮含量呈逐渐升高的趋势,2.5h达到最高值1.26g/100mL,而后趋于稳定;挥发性盐基氮含量也呈先升高后稳定的趋势,2.5h后达到最高值12.32mg/100mL。

Using white shellfish as raw material and protease as catalyst,the optimum technological conditions of enzymatic hydrolysis of flavoring liquid were obtained by single factor and orthogonal experiments,and some biochemical characteristics were studied in enzymatic hydrolysis process.The results showed that under the condition of adding protease and papain from Bacillus subtilis simultaneously with ratio 1∶3,total enzyme addition 0.16 g/10 g raw material,hydrolysis temperature 55 ℃,hydrolysis time 3 h and initial pH 7.5.Under the optimal conditions,the hydrolysis degree was 60.02%.During the enzymatic hydrolysis,pH decreased gradually from the initial 7.5 to 6.9 within 2 h,and then stabilized.The content of amino acid nitrogen increased gradually,reached the highest value of 1.26 g/100 ml at 2.5 h,and then stabilized.The volatile basic nitrogen content also showed the trend of increasing first and then stabilized,reaching the highest value of 12.32 mg/100 ml after 2.5 h.