条斑紫菜蛋白酶解液脱色脱腥技术研究

以条斑紫菜为原料采用木瓜蛋白酶制备紫菜蛋白酶解液,以活性回收率和脱色率为评价指标,研究酶解液的脱色脱腥技术。试验结果表明,紫菜盐酸提取液色素最大吸收峰为550nm;在单因素试验基础上,通过正交试验优化后的脱色工艺条件为活性炭用量10g/L、脱色温度60℃、脱色时间40min、pH 6.5,脱色后的酶解液呈浅黄色,活性回收率逾90%。

Decolorizing and Deodorizing of Enzymatically Hydrolyzed Proteins of Laver Porphyra yezoensis

The enzymolysis liquid from laver Porphyra yezoensis proteins was prepared from the raw laver by papain.The techniques of decolorizing and deodorizing of the enzymolysis liquid from the laver proteins were studied using bioactive recovery and decolorizing rate as evaluation indexes.The results showed that the absorption peak of HCl extracts pigments was found at 550 nm.Based on the single factor test,and through the othogonal test,the optimum decolorizing technology was activated the laver by charcoal dosage at arate of 10 g/L,temperature 60 ℃,time 40 min and pH 6.5.The decolorized enzymolysis liquid was light yellow in color,and the bioactive recovery was more than 90%.