| 蟹肉双酶复合水解工艺的研究 |
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| 引用本文： | 陈义勇,王伟,沈宗根,郁达.蟹肉双酶复合水解工艺的研究[J].食品科技,2006,31(12):70-73. |
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| 作者姓名： | 陈义勇 王伟 沈宗根 郁达 |
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| 作者单位： | 1. 常熟理工学院生物与食品工程系,常熟,215500
2. 江苏省产品质量监督检验中心所,南京,210029 |
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| 摘 要： | 以蟹肉为原料,利用多种蛋白酶对蟹肉中的蛋白质进行水解,挑选中性蛋白酶1398以及Flavourzyme两种蛋白酶进行复合酶解,得出酶解的最佳工艺参数为中性蛋白酶1398的酶底比为300U/g、Flavourzyme的酶底比为1200U/g、Flavourzyme的作用时间为14.5h、总时间为16h、底物浓度为2%。水解后,总氮回收率达到81.82%。
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| 关 键 词： | 蟹肉 蛋白质 蛋白酶 水解 |
| 文章编号： | 1005-9989(2006)12-0070-04 |
| 修稿时间： | 2006年5月10日 |
Study on the compound hydrolytic process of crab meat with two kinds of proteinase |
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| CHEN Yi-yong,WANG Wei,SHEN Zong-gen,YU Da.Study on the compound hydrolytic process of crab meat with two kinds of proteinase[J].Food Science and Technology,2006,31(12):70-73. |
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| Authors: | CHEN Yi-yong WANG Wei SHEN Zong-gen YU Da |
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| Abstract: | The protein of crab meat was hydrolysised by many kinds of proteinase,and at last the neutral proteinase 1398 and flaourzyme were chosen to compound hydrolysis.And the most optimum conditions were:the quantity of neutral proteinase 1398 was 300U/g,the quantity of flavourzyme was 1200U/g,the acting period of flavourzyme was 14.5 hours,the whole time of hydrolysis was 16 hours,the substrate content was 2%.After hydrolysis,the recovery of nitrogen could reach 81.82%. |
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| Keywords: | crab meat protein proteinase hydrolysis |
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