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投稿时间：2016-01-28
投稿时间：2016-01-28
中文摘要: 为提高牡蛎蛋白的利用率，以新鲜牡蛎为原料，采用水解蛋白酶与风味蛋白酶对新鲜牡蛎进行复合酶解，并利用响应面法对牡蛎酶解工艺参数进行优化。结果表明：牡蛎蛋白的最优酶解条件为，复合酶的加酶量为0.70%、pH6.87，酶解温度58.6℃，酶解时间为3.4 h。在此条件下，新鲜牡蛎酶解后的水解度最高，为40.71%。
Abstract:In order to improve the utilization of oysters protein.Fresh oysters was used as raw material，The fresh oysters was hydrolyzed with proteolytic enzyme and flavourzyme.And then the Box-Behnken response surface method was used to optimize the combination of enzymatic hydrolysis process.Results showed that the best conditions for oysters proteolysis was the quantity of compound enzyme was 0.70%，pH 6.87，the enzyme hydrolysis temperature 58.6℃，the hydrolysis time was 3.4 h.Under this condition the hydrolysis degree was the highest，which was 40.71%.
文章编号：201612022 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| WEN Zhi-zhou | Foshan Haitian Flavouring and Food Co.，Ltd.，Foshan 528000，Guangdong，China |
引用文本：
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