裙带菜孢子叶复合酶酶解工艺优化的研究

Optimization of Enzymatic Hydrolysis Process for Sporophyll of Undaria Pinnatifida

为了实现裙带菜孢子叶的高值化利用,采用复合酶酶解法降解裙带菜孢子叶。以多糖含量测定吸光度为指标,在单因素实验的基础上,采用正交试验设计对裙带菜孢子叶酶水解的最佳工艺参数进行优化。结果表明,最佳酶解工艺条件为酶解温度55℃,酶解时间为6h,酶解pH=5.5,果胶酶添加量为0.5%(150U/g),纤维素酶为0.25%(250U/g),木瓜蛋白酶为6.5%(3250U/g),酶解后的裙带菜孢子叶腥味明显下降,接受度有所上升,明显改善了风味。本研究建立了酶解法制备裙带菜孢子叶分解液的工艺条件,为研究开发裙带菜孢子叶的液体食品奠定了一定的基础。

In order to achieve high value utilization of sporophyll of undaria pinnatifida,a composite enzyme hydrolysis method was used to degrade sporophyll of undaria pinnatifida.Based on single factor experiments,using determination of polysaccharide content absorbance as the indicator,the optimal process parameters for enzymatic hydrolysis of sporophyll of undaria pinnatifida were optimized by using orthogonal experimental.The experimental results showed that the optimal enzymatic hydrolysis temperature for sporophyll was 55,and the enzymatic hydrolysis time was 6 hours,the optimal enzymolysis conditions were pH=5.5,and the addition amount of pectinase was 0.5%(150 U/g),cellulase was 0.25%(250 U/g),and papain was 6.5%(3250 U/g).The odor of sporophyll of undaria pinnatifida after enzymolysis decreased significantly,the acceptance has increased,significantly improving the flavor.This study established the process conditions for preparing the decomposition solution of sporophyll of undaria pinnatifida through enzymatic hydrolysis,laying a certain foundation for the research and development of liquid food for sporophyll of undaria pinnatifida.