| 巴浪鱼的酶解工艺研究 |
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| 引用本文： | 周燕芳,黄俊盛,林燕如.巴浪鱼的酶解工艺研究[J].韩山师范学院学报,2014(3):52-55. |
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| 作者姓名： | 周燕芳 黄俊盛 林燕如 |
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| 作者单位： | 韩山师范学院化学系,广东潮州,521041 |
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| 基金项目： | 韩山师范学院青年基金项目（项目编号：LQ201101）. |
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| 摘 要： | 选用木瓜蛋白酶对低值巴浪鱼蛋白进行水解,分析各因素对鱼蛋白水解的影响,以水解度为特征性指标,通过L9(34)正交试验确定水解的最佳条件.实验结果表明:酶浓度为1 600 U/g,底物浓度3.5%,酶解时间5h,酶解温度60℃.在此条件下鱼蛋白的水解度为54.51%.
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| 关 键 词： | 巴浪鱼蛋白 木瓜蛋白酶 酶解 水解度 |
Study On The Technology Condition of Enzymatic Hydrolysis For Blue Scad |
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| ZHOU Yah-fang,HUANG Jun-sheng,LIN Yan-ru.Study On The Technology Condition of Enzymatic Hydrolysis For Blue Scad[J].Journal of Hanshan Teachers College,2014(3):52-55. |
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| Authors: | ZHOU Yah-fang HUANG Jun-sheng LIN Yan-ru |
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| Institution: | (Deparment of Chemistry, Hanshan Normal University, Chaozhou, Guangdong, 521041 ) |
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| Abstract: | Papain is adopted to hydrolyze the protein of blue scad and study the process condition of enzymatic hydrolysis. Experimental results show that the optimal technological conditions are as follows. The enzyme concentration is 1 600 U/g, the time of hydrolysis is 5 h , the concentration of substrate is 3.5%, the temperature of enzymolysis is 60℃, in which the degree of hydrolysis will be 54.51%. |
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| Keywords: | the protein of blue scad papain hydrolyze degree of hydrolysis |
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