CAJ | 학술논문

研究了胰蛋白酶水解文蛤肉制备多肽的最适条件，通过单因素实验和正交实验研究几种影响因素（pH、温度，时间和酶量）对胰蛋白酶水解文蛤肉的影响，分析探讨了影响胰蛋白酶水解文蛤肉的关键因素并确定胰蛋白酶水解文蛤肉的最佳水解条件．结果表明，采用pH8．5、温度50℃、加酶量：（87500：1）U／g、反应时闻5h的水解条件，利用胰蛋白酶水解文蛤肉悬液，可以得到分子量分布在500-3500Da范围内的文蛤多肽．
연구료이단백매수해문합육제비다태적최괄조건，통과단인소실험화정교실험연구궤충영향인소（pH、온도，시간화매량）대이단백매수해문합육적영향，분석탐토료영향이단백매수해문합육적관건인소병학정이단백매수해문합육적최가수해조건．결과표명，채용pH8．5、온도50℃、가매량：（87500：1）U／g、반응시문5h적수해조건，이용이단백매수해문합육현액，가이득도분자량분포재500-3500Da범위내적문합다태．
In this present, Optimum hydrolysis conditions of Parenzyme to the Meretrix Meretrix Linnaeus are studied. Several factors such as pH, temperature, time and enzymes dosage of the hydrolysis are determined by single factor experiments and orthogonal experiment. The results show that optimal hydrolysis conditions of Parenzyme to the Meretrix Meretrix Linnaeus are respectively pH 8.5, temperature of 50℃, enzymes dosage of (87500:1) U / g, reaction time of 5h, and peptides of low molecular weight of 500-3500 Da can be prepared effectively.