双酶水解四角蛤蜊工艺优化研究
Study on optimization of enzymatic hydrolysis technology of Mactra veneriformis
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摘要: 以四角蛤蜊为原料,使用内切-外切两步酶解工艺制备复合氨基酸。选用多种蛋白酶对四角蛤蜊肉进行降解,以酶解液中氨基酸态氮含量和总氮回收率为考察指标,进而确定内-外两步水解的的蛋白酶种类,并在单因素实验的基础上,采用正交实验优化酶解工艺条件。研究结果表明内-外两步酶解制备四角蛤蜊复合氨基酸的最佳工艺为:四角蛤蜊肉加3倍量水匀浆,匀浆液中加中性蛋白酶1500U/g肉,在酶解温度45℃、初始pH7.5下水解6h,灭酶活后改变条件,调pH7.0、温度为45℃,再加入复合蛋白酶4200U/g肉,在此条件下酶解11h。通过实验验证,中性蛋白酶和复合蛋白酶内-外两步酶解具有较好的水解效果,其氨基氮含量为20.78mg/g,总氮回收率为88.19%。Abstract: The enzymolysis of the Mactra veneriformis was studied by measuring the amino nitrogen content and the recovery of nitrogen in the hydrolyzed solution under different conditions. The protein of Mactra veneriformis was hydrolyzed by several kinds of proteinase. Contrast experiment was designed to determine the best incision enzyme and excision enzyme of in-outside two steps enzymolysis. The optimized condition of neutral protease and complex protease was chosen by single-factor and orthogonal experiment. The optimal condition was that the 1500U/g neutral protease was added first for the enzymolysis for 6h in the condition of 45℃, pH7.5 and solid-to-liquid 1∶3 (g/mL) , and then 4200U/g complex protease was added for the enzymolysis for 11h in the condition of 45℃ , pH7.0 and substrate concentration 1 ∶3 (v/w ) . Under this condition , the combination between neutral protease and complex protease had good hydrolysis effect on mactra veneriformis, the amino nitrogen content was 20.78mg/g and the recovery of nitrogen was 88.19%.