作　　者： ; ; ; ; ; ;

机构地区： 广东海洋大学深圳研究院

出　　处： 《食品科技》 2019年第7期185-190,共6页

摘　　要： 牡蛎是具有较高营养价值、味道鲜美的一种海洋贝类。文章以香港牡蛎为研究对象,旨在利用生物酶法酶解牡蛎肉蛋白,获得酶解工艺参数,获得酶解产物的分子质量分布数据,为其进一步的加工利用提供基础数据。以水解度为指标,从动物蛋白酶、中性蛋白酶、碱性蛋白酶、风味蛋白酶中进行最佳酶解用酶的筛选,通过酶解时间、温度、pH、加酶量的单因素实验,进一步通过正交实验确定牡蛎酶解的最佳工艺参数。结果表明:风味蛋白酶对牡蛎酶解的效果较好;酶解的最优条件为:酶解时间5h、温度55℃、pH6.5、加酶量5000U/g原料,在此酶解条件下,水解度达27.27%;将优化工艺条件下制备的酶解产物采用高效体积排阻色谱法(HPSEC)进行分子质量分布分析,酶解产物中Mr<10000u占比达到78.48%,而Mr<1000u所占比例43.13%。牡蛎肉的风味蛋白酶酶解产物中小分子物质所占比例较高。 Oyster is a kind of marine shellfish with high nutritional value and delicious taste.Ostrea rivularis Gould was the raw material,the aim of this paper was to obtain the enzymatic hydrolysis process parameters by enzymatic hydrolysis of oyster meat protein,and to obtain the data of the enzymatic hydrolysate.Taking the degree of hydrolysis as the index,the optimum enzyme for enzymatic hydrolysis was selected from animal protease,neutral protease,alkaline protease and flavor protease,and the optimum technological parameters for enzymatic hydrolysis of oyster were determined through the single factor experiments of enzymatic hydrolysis time,temperature,pH and amount of added enzymes.Then the optimum technological parameters of oyster enzymatic hydrolysis were determined by an orthogonal trial.The results showed that the effect of flavor enzyme on the enzymatic hydrolysis of oyster was better;the optimal conditions for oyster enzymatic hydrolysis were:time of 5 h,temperature at 55℃,pH at 6.5,and substrate concentration at 5000 U/g material,under the optimized hydrolysis conditions,the degree of hydrolysis was up to 27.27%.HPSEC was used to analyze the molecular weight distribution of the enzymatic hydrolysis products prepared under the optimized hydrolysis conditions,the proportion of Mr<10000 u in the enzymatic hydrolysate was 78.48%,while that of Mr<10000 u was 43.13%.Small and medium molecular substances accounted for a higher proportion in the oyster meat enzymatic hydrolysates of flavor enzyme.

关 键 词： 牡蛎 酶解 正交实验 水解度 分子质量分布

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