钦州牡蛎酶解条件的优化研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.12 钦州牡蛎酶解条件的优化研究 黄儒强 1 2 3 1 ，马红新 ，郑宏明 ，艾杨 （1.华南师范大学生命科学学院，广东广州 510631）（2.惠州检验检疫局，广东惠州 516006） （3.钦州市海华蚝业科技开发有限公司，广西钦州 535000） 摘要：本文以钦州牡蛎为原料，以氨基酸态氮的含量为指标，通过对比实验来确定牡蛎酶解的酶种，并在单因素实验的基础上， 通过正交实验来优化酶解工艺条件。结果表明:在胰蛋白酶、胃蛋白酶、木瓜蛋白酶、复合风味酶、复合蛋白酶 5 种酶中，胰蛋白酶 为牡蛎酶解理想蛋白酶，根据单因素实验的结果，确定了通过4 因素、3 水平正交实验来优化酶解的条件，其结果为：pH 8.5 ，温度 45 ℃，酶用量350 U/g，底物浓度22% ，在该条件下得到的酶解液的氨基氮含量最高，每克底物水解产生氨基酸态氮 14.19 mg。关键 词：牡蛎；酶解；胰蛋白酶；氨基酸态氮 文章篇号：1673-9078(2010)12-1334-1337 Optimization of Enzymolysis Conditions of Qinzhou Oyster 1 2 3 1 HUANG Ru-qiang , MA Hong-xin , ZHENG Hong-ming , Ai Yang (1.School of Life Science, South China Normal University, Guangzhou 510631, China) (2.Huizhou Entry-Exit Inspection and Quarantine Bureau, Huizhou 516006, China) (3.QinZhou Haihua Oyster Science and Technology Co., Ltd, Qinzhou 535000, China) Abstract: In this paper, the enzymatic hydrolysis of the oyster was studied by measuring the concentration of aminophenol nitrous in the hydrolyzed oyster solution under different conditions. Trypsase was the best enzymes among the examined five enzymes (i.e.trypsase, papain, pepsin, subtilisin, and flavourzyme). And the optimized temperature, pH, substrate concentration,enzyme concentration and substrate concentration were 45 ℃, 8.5, 22%, 350 U/g and 22%, respectively, under which the concentration of aminophenol nitrous of the hydrolyzed solution was 14.19mg per gram substrate concentration. Key words: oyster; enzymolysis; trypsase; aminophenol nitrous; enzymolysis kinetics 钦州，地处祖国西南沿海，位于北纬 20°54′至 基酸及多种维生素、矿物质