作　　者： ; ;

机构地区： 中国水产科学研究院南海水产研究所

出　　处： 《上海水产大学学报》 2000年第4期313-318,共6页

摘　　要： 采用酶技术 ,利用珍珠养殖场开珠后的废弃物马氏珍珠贝肉 ,研制珍珠贝肉营养液。结果显示 ,采用枯草杆菌中性蛋白酶和风味酶Flavouryzme联合水解马氏珍珠贝肉的效果最好 ,通过正交试验法确定了酶法水解的最佳工艺条件是 :温度 5 0℃ ,时间 5h ,pH 6 .5 ,枯草杆菌中性蛋白酶和Flavouryzme的添加量分别为0 .6 %和 0 .2 5 %。对营养液的营养价值进行分析评价 ,营养液中蛋白质达到 73.6mg/mL ,富含人体所需的 8种必需氨基酸 ,尤其是谷氨酸、天门冬氨酸、精氨酸、牛磺酸 ,也含有一定量的脂肪酸、钙和微量元素锌等 ,可见马氏珍珠贝肉酶解液是一种很好的蛋白质营养源 ;由于味道鲜美、营养丰富 ,可作为强化食品的基体材料。 Nutrient liquid was prepared by enzymatic hydrolysis of shellfish meat (Pinctada martensii) which was usually disposed as wastes in pearl farm. A mixture of enzymes including bacillin neutral proteinase (0.6%) and flavourzyme (0.25%) was used in the hydrolytic process with the best result obtained. The optimum conditions set by the orthogonal test for enzymolysis were temperature 50℃, hydrolysis time 5 hr, and pH 6.5. The nutritional composition in the liquid involve 73.6 mg/mL of protein, 8 kinds of essential amino acids, particularly rich in Glu, Asp, Arg, and taurine, a certain amount of fatty acids, and some minerals such as Ca and Zn, so it is a nutrient source of protein. It tastes delicious and nutritious and also can be prepared for food enhancer, seasoning and oral nutrient liquid.

关 键 词： 马氏珍珠贝肉 酶解工艺 营养评价 贝肉营养液

领　　域： [轻工技术与工程] [轻工技术与工程]