CAJ | 학술논문

采用超声波辅助中性蛋白酶水解寻氏肌蛤，以-氨基态氮含量为检测指标。首先采用单因素和正交优化试验L9（34）确定酶法水解薄壳肉蛋白的最适条件．研究结果为：pH6.5，水解时间5 h，温度55℃，酶浓度2.0%，料液比1∶2，水解液的α-氨基态氮含量为0.3726 g/100 mL。在此基础上，研究功率300 W的超声波预处理对酶解效果的影响，综合考虑，采用超声波预处理10 min，α-氨基态氮含量提高到0.3941 g/100 mL。
채용초성파보조중성단백매수해심씨기합，이-안기태담함량위검측지표。수선채용단인소화정교우화시험L9（34）학정매법수해박각육단백적최괄조건．연구결과위：pH6.5，수해시간5 h，온도55℃，매농도2.0%，료액비1∶2，수해액적α-안기태담함량위0.3726 g/100 mL。재차기출상，연구공솔300 W적초성파예처리대매해효과적영향，종합고필，채용초성파예처리10 min，α-안기태담함량제고도0.3941 g/100 mL。
Using enzymatic extraction methods assisted by ultrasonic to enzymolysis Musculus senhousei,α-amino nitrogen content was the index. Firstly, the hydrolysis of Musculus senhousei by neutral proteinase through single element experiment and L9(34) orthogonal study were studied. The results showed that optimum hydrolysis conditions were:pH 6.5,hydrolysis time 5 h, temperature 55℃,content of enzyme 2.0%, the solid/liquid ratio was 1∶2.The content ofα-amino acid was 0.372 6 g/100 mL. On this basis, we studied the effect of pretreatment on hydrolysis using ultrasonic of 300 W power. The results showed that 10 minters ultrasonic pretreatment can improve enzymolysis evidently and the content ofα-amino acid was 0.394 1 g/100 mL.