| 蚝油酶水解条件的研究 |
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| 引用本文： | 熊辉岩 段瑞君. 蚝油酶水解条件的研究[J]. 青海大学学报, 1999, 17(3): 26-29 |
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| 作者姓名： | 熊辉岩 段瑞君 |
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| 作者单位： | 青海大学农牧学院农学系，青海大学农牧学院农学系 西宁 810016，西宁 810016 |
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| 摘 要： | 对蚝油的酶水解工艺条件进行初步研究。结果表明：酶水解的最佳条件为酸性蛋白酶，酶水解温度５０℃，超始ｐＨ２．５，酶用量５０００ｕ／ｇ，酶水解时间４－５ｈ。
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| 关 键 词： | 牡蛎 蛋白酶 酶水解 蚝油 水解条件 |
A Study on Technological Conditions of Encymatic Production of Oyster Sauce |
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| Xiong huiyan,Duan Ruijun. A Study on Technological Conditions of Encymatic Production of Oyster Sauce[J]. Journal of Qinghai University(Natural Science), 1999, 17(3): 26-29 |
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| Authors: | Xiong huiyan Duan Ruijun |
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| Abstract: | The technological condition of encymatic production of oyster sauce from dry oyster was studied. The results showed that the acid protease was best among acid protease, Alkaline protease and neutral protease. The opimum temperature of enzymolysis was 50C, the opimum original pH was about 2.5, the opimum protease voiume was 5000u/g,and the opimum time enzymolvsis was 4 ~ 5 hour. |
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| Keywords: | Oyster Protease Enzymatic Production Oyster sauce |
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