【摘要】 本实验探讨了中性蛋白酶和胰蛋白酶的复合酶与风味蛋白酶分步酶解文蛤肉的技术。通过q检验法确定中性蛋白酶和胰蛋白酶最佳的复合比例,再通过正交试验探讨复合酶与风味蛋白酶二段酶解的最佳工艺参数,并以水解度、水解得率及风味评分值为指标对分步酶解工艺的最佳条件进行比较验证。结果表明,胰蛋白酶与中性蛋白酶的最佳复合比例为3:1,风味蛋白酶二段酶解的最优工艺参数为水解温度55℃、水解时间5.0h、加酶量1000U/g(原料)、pH值(5.00±0.05),所得文蛤肉水解液中水解度、水解得率及风味评分值分别为55.97%、87.14%及230.98。更多还原

【Abstract】 Hard clam meat was firstly hydrolyzed with combined neutral protease and trypsin, and then hydrolyzed with Flavourzyme. The combined ratio of neutral proteinase and trypsin was determined by q-test, and the hydrolysis parameters of Flavourzyme were optimized by orthogonal test in terms of hydrolysis yield and total amino nitrogen content. Meanwhile, the superiority of this enzymolysis technology (defined as technology III) was confirmed by measuring degree of hydrolysis (DH) and hydrolysis yield and analyzing amino acid composition of hydrolysate, compared with first neutral protease hydrolysis and then Flavourzyme hydrolysis (technology I), first trypsin hydrolysis and then Flavourzyme hydrolysis (technology II) and first trypsin hydrolysis and then neutral protease hydrolysis (technology IV). Results showed that the optimal combined ratio of t neutral proteinase and trypsin was 3:1, and the optimum hydrolysis conditions of Flavourzyme were as follows: enzyme dosage 1000 U/g raw material, hydrolysis temperature 55 ℃, time 5.0 h, and pH 5.00 ± 0.05. Under the above conditions, the degree of hydrolysis, hydrolysis yield and flavor score were 55.97%, 87.14% and 230.98, respectively.更多还原