木瓜蛋白酶酶解制备红岛蛤蜊肉多肽工艺的优化

为获得具有海鲜风味的小分子肽用于功能性食品或调味料中,以红岛蛤蜊肉为原料,综合氨基态氮含量和腥味等指标,筛选出适宜的酶解工艺,并制备出风味鲜美,营养卫生的酶解液。结果表明:经成分测定,蛤蜊肉中脂肪含量为20.01g/100g,蛋白质为30.36g/100g,属于高蛋白低脂肪水产品;利用木瓜蛋白酶对红岛蛤蜊肉进行酶解的最佳工艺为酶解时间4h、木瓜蛋白酶加酶量8 000U/g、酶解温度65℃、初始pH 7.0,该条件下红岛蛤蜊肉酶解液中氨基态氮含量为0.430g/100mL,得到的酶解液颜色淡黄、腥味较小、酶解液澄清、无细小颗粒物质,可作为风味调料的原料应用。

Optimization of Papain Enzymolysis Process for Polypeptide Preparation from Clam Meat

The enzymatic hydrolysate with a delicious flavor,nutrition and health from clam meat was obtained by the selected appropriate papain enzymolysis process according to the indexes of amino nitrogen content and fishy smell comprehensively to acquire small molecule peptide with a seafood flavor for functional foods and spices.Results:The fat and protein content in clam meat is 20.01 g/100g and 30.36 g/100g respectively,which indicates clam meat is an aquatic product with higher protein and low fat content.The optimum technological conditions for enzymolysis of clam meat include 4 h enzymolysis,8 000 U/g papain,initial pH 7.0 and 65℃.The amino nitrogen content in enzymatic hydrolysate of clam meat can reach 0.430 g/100mL under the optimum technological conditions.The clear enzymatic hydrolysate with yellowish color and less fishy smell and without fine granular matters can be used as a raw material for flavor spices.