| 海参水解条件的研究 |
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| 引用本文： | 黄伟波,任文彬,刘颖.海参水解条件的研究[J].食品工程,2010(4):28-30. |
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| 作者姓名： | 黄伟波 任文彬 刘颖 |
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| 作者单位： | [1]广东海洋大学、食品科技学院,湛江524088 [2]仲恺农业工程学院、轻工食品学院,广州510225 |
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| 摘 要： | 以湛江市东风海鲜批发市场购买的水发海参为原料进行酶水解条件研究。结果表明：选用枯草杆菌中性蛋白酶和木瓜蛋白酶质量比为1∶1的混合酶水解效果最佳;海参∶蒸馏水质量比为1∶4,pH为7.0,混合酶添加量为海参质量的2.0%,酶解温度50℃、酶解时间为4 h的条件下,得到的水解效果较好,可溶性蛋白为69.2%。
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| 关 键 词： | 海参 酶法水解 工艺 |
Study on the Enzymatic-hydrolysis of Sea Cucumber |
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| HUANG Wei-bo,REN Wen-bin,LIU Ying.Study on the Enzymatic-hydrolysis of Sea Cucumber[J].Food Engineering,2010(4):28-30. |
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| Authors: | HUANG Wei-bo REN Wen-bin LIU Ying |
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| Affiliation: | (College of food science and technology,GuangDong Ocean University,ZhanJiang 524088,China) 2(College of light industry and Food Science,Zhongkai University of Agricultural and Engineering,GuangZhou 510225,China) |
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| Abstract: | Using sea cucumber bought in Dongfeng seafood wholesale market in Zhanjiang as raw material,the experiment for enzymatic-hydrolysis of sea cucumber was studied.The results showed that the better effect on enzymatic-hydrolysis of sea cucumber was achieved through enzyme mixed by bacillus subtilis neutral protease and papain（1：1）.The best enzymatic-hydrolysis parameters was as follows： the ratio of sea cucumber to distilled water was 1：4,the pH value was 7.0,the mixed enzyme dosage was 2.0% of raw materials,hydrolysis temperature was 50 ℃,hydrolysis time was 4h.The yield of soluble protein was 69.2%. |
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| Keywords: | sea cucumber enzymatic hydrolysis technique |
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