CAJ | 학술논문

采用酶法从梭子蟹下脚料中制取蛋白水解物,并利用单因素试验和正交试验对最佳酶解条件进行研究.结果表明,梭子蟹下脚料最适的水解蛋白酶为碱性蛋白酶;在液料比3:1时,最适酶解条件为温度55℃、时间3.0h、pH8.5、加酶量(E/S)1000U/g,此时水解度为26.68%,其中温度对水解度的影响最大,其次为加酶量;蛋白水解物的分子量小于10kD,蛋白水解呈味氨基酸含量为412.6mg/L,占氨基酸总量的39.42%,具有很高的营养价值和应用前景.
채용매법종사자해하각료중제취단백수해물,병이용단인소시험화정교시험대최가매해조건진행연구.결과표명,사자해하각료최괄적수해단백매위감성단백매;재액료비3:1시,최괄매해조건위온도55℃、시간3.0h、pH8.5、가매량(E/S)1000U/g,차시수해도위26.68%,기중온도대수해도적영향최대,기차위가매량;단백수해물적분자량소우10kD,단백수해정미안기산함량위412.6mg/L,점안기산총량적39.42%,구유흔고적영양개치화응용전경.
This study investigated the optimization of the preparation of protein hydrolysate from swimming crab waste (SCW)via enzymatic hydrolysis using single-factor and orthogonal array design methods. Among 6 proteases tested, alkaline protease was found optimum for SCW hydrolysis. The optimum hydrolysis conditions for achieving a maximum degree of hydrolysis were determined as follows: reaction temperature 55 ℃, pH 8.5 and enzyme dosage 1000 U/g for a hydrolysis duration of 3.0 h. Under these conditions, the maximum degree of hydrolysis was up to 26.68%. Hydrolysis temperature had the most important effect on the degree of hydrolysis of SCW, followed by enzyme dosage. The hydrolysis product of SCW was smaller than 10 kD in molecular weight. The total amino acid content in the hydrolysate was 1046.7 mg/L, and the total essential amino acid content was 382.5 mg/L, accounting for 36.54% of the total amino acids, and the total content of 4 major taste amino acids was 412.6 mg/L, accounting for 39.42% of the total amino acids. The protein hydrolysate of SCW has high nutritional value and broad application prospect.