Study on the enzymatic hydrolysis technology of oyster
- VernacularTitle:牡蛎酶解工艺的研究
- Author:
Yuhua GUO
;
Mingyong ZENG
- Publication Type:Journal Article
- Keywords:
oyster protein;
enzymatic hydrolysis;
degree of hydrolysis;
protein recovery
- From:
Chinese Journal of Marine Drugs
1994;0(02):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective To research the optimum hydrolysis conditions of oyster protein so as to raise the protein recovery and degree of hydrolysis.Methods Considering protein recovery,degree of hydrolysis,bitterness and clarity,the best enzyme was selected;Orthogonal test was designed to determine the best enzyme hydrolysis conditions;Based on hydrolysis and protein recovery,the effect of heat treatment,ultrasound and microwave processing and handling on enzymatic hydrolysis of oyster were investigated.Results and Conclusion Bromelain protease was suitable for the proteolysis of oyster,and the optimal conditions were:pH 6,temperature 55℃,substrate concentration 1∶3,E/S=800U/g,4 hours.In the optimal condition,the recovery of protein and degree of hydrolysis were 67.55%and 29.86% respectively in the hydrolysate.Heating,ultrasound technology and microwave treatments before hydro-lysis were harmful to enzymatic hydrolysis of oyster.
