作　　者： ; ; ;

机构地区： 华南理工大学食品与生物工程学院

出　　处： 《食品与发酵工业》 2003年第7期55-58,共4页

摘　　要： 利用Flavourzyme、Protamex、Alcalase2 4L、Trypsin、Kojizyme、木瓜蛋白酶、中性蛋白酶和虾头蛋白酶对罗非鱼肉进行水解 ,以游离氨基酸态氮含量、TCA可溶性蛋白 (短肽 )含量和水解度为指标对酶解过程进行分析 ,研究了酶法水解的控制条件以及不同酶水解生成产物的特点 ,在此基础上选择控制酶解的方法以得到较高的TCA可溶性蛋白 (短肽 )含量 ,并进行了复合酶解的比较研究。 The hydrolyzings of tilaplia meat by Flavourzyme, Protame, alcalase 2.4L, Trypsin, Kojizyme, papain proteinase, neutral proteinas, prawn head proteinase were studied, and the content of free amino acid, the content of TCA soluble peptide and the degree of hydrolysis (DH) were analyzed during the hydrolyzing. According to the results, then the properties of hydrolysis by proteinase and the produce during the hydrolyzing were reviewed, and the methods to control hydrolyzing to improve yield were pointed out. Compare to the hydrolyzing by one kind of proteinase, the results of hydrolysis by two kinds proteinase were studied.

关 键 词： 酶法水解 控制条件 罗非鱼肉 复合酶解 蛋白酶

领　　域： [轻工技术与工程] [轻工技术与工程]