| 酶法分步水解黄鳝肉制备黄鳝低肽研究 |
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| 引用本文： | 刘志强,王晚英,周建红,李会东.酶法分步水解黄鳝肉制备黄鳝低肽研究[J].湘潭师范学院学报(自然科学版),2004,26(1):87-91. |
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| 作者姓名： | 刘志强 王晚英 周建红 李会东 |
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| 作者单位： | 1. 湖南科技大学,化学化工学院,湖南,湘潭,411201
2. 邵阳市环境保护科研所,湖南,邵阳,422001 |
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| 摘 要： | 以碱性蛋白酶、复合风味酶对黄鳝肉进行分步酶水解，所得水解液水解程度较高，且有良好风味。在物料液固比为3．12：1，两种酶的最适pH、温度条件下，Alcalase碱性酶处理的适宜参数为酶反应时间93min、加酶量2500(U／g样)；风味酶复合风味酶处理的适宜参数为：酶反应时间45min、加酶量1000(U／g样)。在此条件下，氨基氮得率为0．75(g／100g样)，肽分子平均相对分子质量为542。
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| 关 键 词： | 黄鳝肉 分步酶水解 低肽 Alcalase碱性酶 动物蛋白 |
| 文章编号： | 1671-0231(2004)01-0087-05 |
| 修稿时间： | 2003年9月10日 |
Fractional hydrolyzing ricefield eel to produce protein hydrolysate |
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| LIU Zhi-qiang ,WANG Wan-ying ,ZHOU Jian-hong ,LI Hui-dong.Fractional hydrolyzing ricefield eel to produce protein hydrolysate[J].Journal of Xiangtan Normal University (Natural Science Edition),2004,26(1):87-91. |
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| Authors: | LIU Zhi-qiang WANG Wan-ying ZHOU Jian-hong LI Hui-dong |
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| Institution: | LIU Zhi-qiang 1,WANG Wan-ying 2,ZHOU Jian-hong 1,LI Hui-dong 1 |
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| Abstract: | The hydrolysate which is made from Alcalase and Flavourzyme by fractional hydrolyzing ricefield eel has high hydrolysis degree and delicious flavour. The study shows that when the material liquid-solid ratio 3.12 and the two kinds of enzyme are in the most proper condition of pH and temperature, the enzyme reaction time of 93 min, added enzyme quantity(U/g pattern)of 2 500 are proper parameters to handle Alcalase;and the enzyme reaction time of 45 min, added enzyme quantity(U/g pattern)of 1 000 are proper parameters to handle Flavourzyme. In this condition, the output rate of amino nitrogen is 0.747(g/100 g pattern), the average formula weight of peptide molecule is 542. |
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| Keywords: | eel step enzymic hydrolysis Oligo-peptide Alcalase |
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