海产品加工副产物的生物技术开发与利用-食品科学专业论文.docxVIP

摘 摘 要 摘 要 f．’ 本研究采用碱性内切蛋白酶、中性蛋白酶、木瓜蛋白酶、Asl．398中性蛋白酶、复 ◆ 。气 合蛋白酶和复合风味蛋白酶酶解扇贝裙边，通过亚油酸一硫氰酸钾法和邻苯三酚法测定 酶解液的抗氧化活性，筛选蛋白酶，确定最适水解时间，并进行单因素实验；通过正交 实验，确定蛋白酶水解扇贝裙边的最佳条件，选择最佳蛋白酶，将其抗氧化活性与Vc、 BHT、BHA比较，并研究了抗氧化活性与水解度的关系；以沪酿3．042与As3．350为 菌种，豆粕、麸皮、扇贝裙边为原料，两菌种分别制曲、混合制曲及分别制曲后按一定 |：。 比例混合，进行低盐固态发酵海鲜酱油。研究结果表明g 正交实验确定了最佳蛋白酶为碱性内切蛋白酶，其最佳水解条件为T=60。C，pH=7， [S]=12％，[E]／[S]=11％，水解时间为1．5h；邻苯三酚法测得抗氧化率为63．94％，亚油 酸一硫氰酸钾法测得抗氧化率为40．58％。经过比较，碱性内切蛋白酶水解液的抗氧化性 与抗氧化剂Vc、BHT、BHA的抗氧化效果接近，水解过程中水解度不断增大，抗氧化 I 活力先增强后减弱，不随水解度的增大而增大。 ‘0 制曲原料豆粕：麸皮：扇贝裙边为4：3：3；沪酿3．042与As3．350单独制曲后按一定 ‘气 比例混合发酵的酱油质量最好；最适制曲时间为48h，制曲温度35℃。沪酿3．042与 As3．350单独制曲后混合比例为4：l，拌入成fHl 1．5倍的130Be盐水，45℃保温发酵20 天，测定头油、二油、三油的理化指标。海鲜酱油的全氮利用率87．84％；氨基态氮生成 率53．55％；全氮出品率13．709／g蛋白；氨基态氮出品率14．679／g蛋白。 r 海鲜酱油色泽棕红，具有浓郁的海鲜味，味醇鲜美，酱香浓郁，营养丰富。 关键词：扇贝裙边，蛋白酶，抗氧化活性肽，海鲜酱油 AbstractAbst Abstract Abst racl： In this thesis,Alcalase,Asl．398，Neutrase,Papain,Protamex and Flavourzyme were adopted to hydrolyze scallop apron for obtaining the antioxidation peptides．Proteinases were selected according to the antioxidation activity of their hydrolysate by linoleic acid—KSCN method and pyrogallol method．The best proteinase and its best hydrolyzation conditions are confirmed by the orthogonal experiments．Then the antioxidation activity of its hydrolysate was compared with Vc,BHA and BHT The main materials for the seafood sauce are bean cakes，bran and scallop apron．Huniang 3．042 and As3．350 are utilized to prepare seafood SaUC宅koji separately．They are also utilized to prepare seafood sauce koji together．Seafood sauce is fermented by low—salt solid—state fermentation．The results indicate that： The results of the orthogonal experiments are as follows：the best proteinase is Alcalase． Its best hydrolyzation condition is T=60C，pH-7，[S]=12％，[E]／[S]=1l％and the hydrol，rzation time is 1．5h．The antioxidation rate according to the pyrogallol method is 63．94％and according to the linoleic acid·KSCN method is 40．58％．The antioxidation effect of the hydrolyzate by Alcalase is close to that of Vc，