CAJ | 학술논문

目的：以外观性状、味道、腥味等为指标，考察不同海参处理方式和酶解条件对海参酶解的影响，为制备色香味俱全的海参膏提供技术支持。方法：用风味蛋白酶和碱性蛋白酶对生、熟海参进行酶解，观察不同时间、不同温度、不同加酶量条件下海参膏性味。结果：以风味蛋白酶制备的海参膏性味较好，以熟海参为底物酶解速度明显快于以生海参为底物酶解速度，按酶与海参比0.03 ml／g加入风味蛋白酶制备的海参膏性味较好，60℃时酶解速度快于其他温度下酶解速度，酶解7 h海参即可酶解完全。结论：海参酶解的最佳工艺条件：以熟海参为底物，采用风味蛋白酶，加酶量0.03 ml／g，温度60℃，时间7 h。
목적：이외관성상、미도、성미등위지표，고찰불동해삼처리방식화매해조건대해삼매해적영향，위제비색향미구전적해삼고제공기술지지。방법：용풍미단백매화감성단백매대생、숙해삼진행매해，관찰불동시간、불동온도、불동가매량조건하해삼고성미。결과：이풍미단백매제비적해삼고성미교호，이숙해삼위저물매해속도명현쾌우이생해삼위저물매해속도，안매여해삼비0.03 ml／g가입풍미단백매제비적해삼고성미교호，60℃시매해속도쾌우기타온도하매해속도，매해7 h해삼즉가매해완전。결론：해삼매해적최가공예조건：이숙해삼위저물，채용풍미단백매，가매량0.03 ml／g，온도60℃，시간7 h。
Objective Taking appearance,taste and offensive smell as indexes,the enzymolysis condition of protein from sea cu-cumber was studied to provide technology support for making sea cucumber soft extract.Methods Flavour protease and alkaline prote-ase was used to hydrolyze raw and cooked sea cucumber.The effects of the amount of protease,time and temperature on the enzymolys-is of sea cucumber were studied.Results The appearance of sea cucumber soft extract maked by flavour protease is better than by alka-line protease.The hydrolysis speed of cooked sea cucumber is quicker than raw sea cucumber.The added amount of protease of 0.03ml/g is better.The hydrolysis speed of 60℃is quicker than others.The sea cucumber is hydrolyzed completely after 7h.Conclu-sion The optimal conditions for enzymolysis of sea cucumber were found to be:using flavour protease and cooked sea cucumber,prote-ase of 0.03ml/g,temperature of 60℃,time of 7h.