CAJ | 학술논문

优化影响近江牡蛎中性蛋白酶酶解的几个关键因素，包括温度、pH、加酶量和时间。通过建立L16（44）正交表，并以水解度和鲜味氨基酸百分比为试验指标开展优化实验。其中以水解度为试验指标时，工艺优水平是酶解温度45℃、pH7.5、加酶量3900 U/g、酶解时间5 h；以鲜味氨基酸百分比为试验指标时，工艺优水平是酶解温度40℃、pH7.5、加酶量3900 U/g、酶解时间4 h。温度是影响中性蛋白酶酶解工艺的首要因素。
우화영향근강모려중성단백매매해적궤개관건인소，포괄온도、pH、가매량화시간。통과건립L16（44）정교표，병이수해도화선미안기산백분비위시험지표개전우화실험。기중이수해도위시험지표시，공예우수평시매해온도45℃、pH7.5、가매량3900 U/g、매해시간5 h；이선미안기산백분비위시험지표시，공예우수평시매해온도40℃、pH7.5、가매량3900 U/g、매해시간4 h。온도시영향중성단백매매해공예적수요인소。
To optimize the four key factors including temperature, pH value, protease volume, and time for neutral proteinase hydrolyzing fresh oyster , the L16(44) orthogonal list was first chosen in the test , and then hydrolysis degree and percentage of delicious amino acid as array criteria. The optimal technology parameters for the hydrolysis degree were temperature 45℃, pH value 7.5, protease volume 3 900 U/g, and hydrolysis time 5 h, while using the percentage of delicious amino acid, instead of temperature 40℃, pH value 7.5, protease volume 3 900 U/g, and hydrolysis time 4 h. The results showed that the temperature was corroborated as the most important factor of enzymatic technology of neutral proteinase.