扇贝裙边氨基酸营养粉的制备工艺研究

为了对扇贝裙边进行综合利用，本文选择由中性蛋白酶、胰蛋白酶和复合蛋白酶3种酶组合成3对混合酶对扇贝裙边进行酶水解实验，以水解液中游离氨基酸态氮为考察指标，采用正交实验设计研究了加酶量、酶解时间、酶解温度及酶的种类对酶解效果的影响，从而优化了扇贝裙边的酶法水解工艺条件。以最佳水解工艺条件获得的酶解液经喷雾干燥制成的氨基酸营养粉，经检测，其粗蛋白含量为82.89%，粗脂肪含量为1.55%，总糖含量为6.82%。该氨基酸营养粉中氨基酸种类齐全，每100g粗蛋白中氨基酸总量达79.06%，其中游离氨基酸总量达51.53%。

Study on the preparation of amino acid nutrition powder with scallop mantle

In China the resource of the scallop mantle which is rich in proteins is so abundant that there is much to do to utilize them adequately. Combinations of any two of neutral protease （AS1. 398）, trypsin and compound protease were used to hydrolyze the mantle of Chlamys farreri. The free amino acid nitrogen （AAN） in enzymolysis liquid was chosen as in- dictor of enzymolysis degree. By orthogonal experiments, effects of enzyme amount, reaction time, temperature and the type of proteases on the hydrolysis of the mantle were investigated. The best hydrolysis condition was optimized and then used to prepare amino acid nutrition powder By spray drying. The analysis results showed that in this product there was 82.89 % crude protein, 1.55% crude fat and 6.82 % total sugar. Furthermore, it contained all kinds of amino acids,and the content of total amino acids and free amino acids in 100g crude protein was 79.06g and 51.53g.