本文已被：浏览 3794次 下载 405次
投稿时间：2018-09-24
投稿时间：2018-09-24
中文摘要: 为了提高低值河蟹的利用价值，制备一种新型蟹味香料，采用风味蛋白酶和木瓜蛋白酶对低值河蟹高压浸提液进行酶解，通过响应面优化试验，分别研究风味蛋白酶和木瓜蛋白酶的酶解条件对浸提液水解度的影响，从而优选出两种酶单独添加时的酶解工艺条件。结果表明：单酶酶解时风味蛋白酶的最佳酶解条件为酶解温度47℃、酶解时间1.2 h、酶添加量0.08%，在此条件下水解度可达11.08%；木瓜蛋白酶最佳酶解条件为酶解温度53℃、酶解时间1.6 h、酶添加量0.06%，在此条件下水解度可达10.64%，在此件下得到的两类蟹味香料色泽金黄，蟹味浓郁。
Abstract:In order to improve the available value of low-value crabs，the low-value crabs were used to prepare a new kind of natural crab flavor.Extracts of low value crab with high pressure were hydrolyzed by flavourzyme and papain.The effects of enzymatic hydrolysis conditions of flavourzyme and papain on the hydrolysis degree of the extract were studied by response surface optimization respectively.The results showed that the highest degree of hydrolysis with flavourzyme was 11.08%at 47℃，hydrolysis time 1.2 h and the addition of enzyme 0.08%；the highest degree of hydrolysis with papain was 10.64%at 53℃，hydrolysis time 1.6 h and the addition of enzyme 0.06%.The crab flavors obtained under two conditions were golden in color and flavored with a pure crab flavor.
文章编号：201906023 中图分类号： 文献标志码：
基金项目:天津市水产产业技术体系创新团队项目（ITTFRS2017020）；天津农学院研究生培养质量提升项目（2017YAL014）
| Author Name | Affiliation |
| QIU Hong-bo，FAN Xiao-pan，WU Chen-yan，REN Xiao-qing | College of Food Science and Biotechnology，Tianjin Agricultural University，Tianjin 300384，China |
引用文本：
津ICP备20000603号-1