作　　者： ; ; ; ;

机构地区： 广西大学生命科学与技术学院

出　　处： 《食品科技》 2006年第7期97-99,共3页

摘　　要： 以文蛤为原料,利用木瓜蛋白酶对其进行水解,以水解度为指标确定最佳水解条件。在此基础上通过正交试验,以自由基清除率为指标,对水解条件进行了优化,结果表明在温度55℃、水解时间90min、加酶量1.5%、料︰水=1︰3、pH6.5条件下可以获得好的自由基清除能力。 Papain was applied to the meretrix meretrix Linnaeus protein for hydrolyzation in this study. The hydrolysis conditions that could produce the highest hydrolysis degree were determined. Furthermore, the optimal enzymatic hydrolysis condition that could produce the protein hydrolysates with the highest scavenging activity on free radical was also determined by the orthogonal design. The results were temperature 55℃, time duration 90min, enzyme content 1.5%, substance concentration 1 ： 3 and pH6.5.

关 键 词： 文蛤 木瓜蛋白酶 水解液 自由基清除率

领　　域： [轻工技术与工程] [轻工技术与工程]