Effect of four kinds of protease on pacific oyster in the process of enzymatic hydrolysis
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摘要: 以太平洋牡蛎(Oxtrea rivularis Gould)为研究对象,研究了四种蛋白酶酶解对太平洋牡蛎的氨基态氮、总酸、矿质元素及牛磺酸含量的影响。通过比较酶解过程中总酸和氨基氮含量变化可知,枯草杆菌中性蛋白酶的水解程度最高,其次为风味蛋白酶,木瓜蛋白酶和菠萝蛋白酶的水解程度较低。对酶解过程中酶解液内所含牛磺酸及Zn、Cu、Se的研究。结果表明,木瓜蛋白酶酶解液中牛磺酸含量最高,为4.01mg/m L,风味蛋白酶酶解液中Zn、Cu、Se含量最高,分别为67.40、26.73μg/m L、270.92μg/L。为优化牡蛎酶解工艺条件或以牡蛎为原料制备富硒饮料等提供了理论基础。Abstract: The effects of four kinds of protease enzymatic on pacific oyster during enzymatic hydrolysis on the content of amino nitrogen, total acid, mineral elements and the influence of the content of taurine were studied.The changes of total acid hydrolysis process and amino nitrogen showed that Bacillus subtilis neutral protease induced the highest degree of enzymatic hydrolysis, followed by flavourzyme, hydrolysis papain and bromelain.The changes of taurine and Zn, Cu, Se in enzymatic hydrolysate during hydrolysis was studied. The results showed that the contents of taurine were maximum in Papain enzymatic hydrolysate, 4.01mg/m L and the contents of Zn, Cu, Se were maximum in flavor proteinase enzymatic hydrolysate, 67.40, 26.73μg/m L, 270.92μg/L respectively. The results of this investigation may provide a scientific basis for the optimizing the enzymatic hydrolysis process conditions or oyster oysters raw material for the preparation of seleniumm-enriched drinks.
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Keywords:
- pacific oyster /
- enzymatic hydrolysis /
- amino nitrogen /
- taurine /
- total acid
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