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长牡蛎肉小肽营养液的研制

方富永 芦志刚 苗艳丽 胡世伟 黄勇 宋文东

中国食品学报2012,Vol.12Issue(1):38-45,8.
中国食品学报2012,Vol.12Issue(1):38-45,8.

长牡蛎肉小肽营养液的研制

The Preparation of Small Peptides Nutrient Solution by Enzymatic Method from Ostrea Gigas Thunberg Meat

方富永 1芦志刚 1苗艳丽 1胡世伟 1黄勇 1宋文东1

作者信息

  • 1. 广东海洋大学 广东湛江 524088
  • 折叠

摘要

Abstract

To study the technological conditions of small peptides nutrient solution preparation from Ostrea gigas Thunberg meat, first .Taking the hydrolyzing degree as the target to determine the optimum conditions of Ostrea gigas Thunberg meat hydrolyzed respectively by neutral protease, papain and bromelain. Based on orthogonal test, the best technological conditions hydrolyzed respectively by single protease were confirmed; and then three enzymes composite enzyme hydrolysis tests were proceeded.on the basis of hydrolyzing degree,the perfect match and the best technological conditions of enzyme hydrolysis were confirmed. On these grounds, the enzyme hydrolysate of Ostrea gigas Thunberg meat was prepared. Finally, small peptides nutrient solution was made from the enzyme hydrolysate under the condition of optimum formula confirmed by the orthogonal test.the composite hydrolyzing degree of Ostrea gigas Thunberg meat hydrolyzed by three protease can reach 52.97% under the optimum technological conditions, The peak value of relative molecular mass of these small peptide varied from 300 to 1 000 determined by polyacrylamide gradient gel vertical flatbed electrophoresis. The content of 17 free amino acids was 500.16 mg/100 mL. The optimum formula of small peptides nutrient solution.: hydrolysate (mL) : sucrose (g) :citric acid (g):sodium chloride (g)in proper sequence were as follow 100∶10∶ 0.2∶0.2. The total amount of free amino acids ≥5 000 mg/L. The nutritious liquid with eutrophy and simple preparation technology can be be applied to the high-priced exploitation of Ostrea gigas Thunberg meat.

关键词

长牡蛎肉/小肽营养液/三酶复合水解/水解度

Key words

Ostrea gigas Thunberg meat/ small-pepdides nutrient solution/ three proteases composite hydrolyzation/ hydrolyzing degree

引用本文复制引用

方富永,芦志刚,苗艳丽,胡世伟,黄勇,宋文东..长牡蛎肉小肽营养液的研制[J].中国食品学报,2012,12(1):38-45,8.

基金项目

国家海洋局海洋公益性行业科研专项经费项目(No.200905021) (No.200905021)

广东省社会发展领域基金项目(No.93043) (No.93043)

中国食品学报

OA北大核心CSCDCSTPCD

1009-7848

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