文献类型：期刊文献

中文题名：酶法水解海鳗肉的工艺条件

英文题名：The technology of enzymatic hydrolysis for the muscle of Muraenesox cinereus

作者：曾少葵[1];章超桦[1];雷晓凌[1];张静[1];廖艳[2]

机构：[1]湛江海洋大学食品工程系,广东湛江524025;[2]湛江海洋大学测试中心,广东湛江524025

年份：2002

卷号：11

期号：1

起止页码：48

中文期刊名：上海水产大学学报

外文期刊名：Journal of Shanghai Fisheries University

收录：CSCD_E2011_2012、CSCD

基金：湛江海洋大学重点项目 (NO .校选 2 0 0 3 )

语种：中文

中文关键词：酶法水解;海鳗肉;工艺条件

外文关键词：muscle of Muraenesox cinereus;enzymatic hydrolysis;α Amino nitrogen;amino acids

中文摘要：采用添加枯草杆菌中性蛋白酶与木瓜蛋白酶的双酶同时水解技术 ,对海鳗肉进行水解。正交试验的方差分析及多重比较结果表明 ,适宜的酶解工艺条件为pH7.0、温度 4 5℃、加酶量为原料的 2 % (枯草杆菌中性蛋白酶∶木瓜蛋白酶 =1∶1) ,水解时间为 2 .5h。蛋白质水解率为 75 % ,所得水解液的α 氨基氮含量为16 6mg/10 0mL ,经浓缩后的氨基酸总量为 1.2 3g/10 0mL ,其中必需氨基酸占氨基酸总量的 5 7.8% ,谷氨酸 (Glu)、天门冬氨酸 (Asp)、甘氨酸 (Gly)、丙氨酸 (Ala)等呈味氨基酸含量较高 ,占总量的 2 3%。

外文摘要：The muscle of marine eel was hydrolyzed with the enzyme hydrolytic technique in which subtilisin and papain were added simultaneously. The analysed results of the orthogonal experiment and multiple comparison indicate that the optimum conditions for the hydrolysis with the bi enzyme were pH7.0, temperature 45℃,enzyme concentration 2.0% of raw material(subtilisin∶papain=1∶1),taking time 2.5h. The degree of hydrolysis was 75%.The content of α Amino nitrogen was 166 mg/100mL in the hydrolysate. The concentration of free amino acids is 1.23g/100mL in the condensed solution, which accounts for 57.8% of the total free amino acid. The condensed solution is rich in tasty amino acids such as glutamic acid,asparitic acid,glycine and alanine, which accounts for 23% of the total free amino acid.