超声前处理对牡蛎蛋白水解度的影响
The Effect of Ultrasound Pretreatment on the Hydrolysis Degree of Oyster Protein
罗联钰 1徐清清 1朱金燕 1魏维鑫 1吴清朋 1刘家光1
作者信息
- 1. 福建正味生物科技有限公司(福州 350015)
- 折叠
摘要
为提高牡蛎蛋白酶解液的水解度,利用超声对牡蛎进行预处理,用中性蛋白酶进行水解.在单因素基础上,利用响应面法对超声前处理的超声功率、超声时间、超声温度、料液质量比工艺参数进行优化.试验表明,经超声处理后,在相同酶解条件下,牡蛎蛋白水解度得到有效提高.结果显示,超声前处理最佳工艺参数为超声功率370 W、超声时间35 min、超声温度55 ℃、料液质量比1∶8,通过中性蛋白酶进行酶解,水解度达32.15％,比未经过超声预处理的牡蛎溶液水解度提高12.02％.
Abstract
To improve the hydrolysis degree of oyster protease hydrolysate,ultrasound was used for pretreatment of oysters,and then neutral protease was used for hydrolysis.On the basis of single factor analysis,the response surface methodology was used to optimize the process parameters of ultrasonic treatment,including ultrasonic power,ultrasonic time,ultrasonic temperature,and material liquid mass ratio.It was found that under the same enzymatic hydrolysis condition,the hydrolysis degree of oyster protein was effectively improved after ultrasonic treatment.The results showed that the optimal process parameters for pre-treatment before ultrasound were ultrasound power of 370 W,ultrasound time of 35 min,ultrasound temperature of 55 ℃,material to liquid mass ratio of 1∶8,and enzymatic hydrolysis using neutral protease.The hydrolysis degree reached 32.15％,which was 12.02％higher than that of the untreated oyster solution.
关键词
牡蛎/超声前处理/酶解/水解度Key words
oysters/ultrasound pre-treatment/enzymatic hydrolysis/hydrolysis degree引用本文复制引用
基金项目
福州市科技计划项目(2020-N-18)
福州市科技重大项目(2022-ZD-025)
出版年
2024
NETL
NSTL
万方数据