食品与机械2013，Vol.29Issue(1)：66-71,112,7.DOI:10.3969/j.issn.1003-5788.2013.01.015
蛋白酶水解马氏珠母贝肉对镉解离效果的研究
Effect of enzymatic hydrolysis of Pteria martensii homogenate by protease on disintegrate degree of Cd
摘要
Abstract
In order to examine the influence of protease degradation process of Pteria marten ni homogenate on disintegrate effect of Cd, papain, tyrpsine, refined neutral protease, pepsin and subtilisin were used for enzymatic hydrolysis of Pteria martensii homogenate, and screened the enzyme with the best disintegrate effect of Cd. The single enzymatic hydrolysis and combinative enzymatic hydrolysis with two enzymes tests were carried out respectively. With disintegrate degree of Cd and yield rate of hydrolysis as criteria, conditions of enzymatic hydrolysis were optimized by response surface method. The results showed that subtilisin was the most appropriate protease, disintegrate degree of Cd was 75. 57% , and the next was tyrpsine with disintegrate degree of Cd was 70.66%. The optimum enzymatic conditions of single enzymatic hydrolysis using subtilisin were 5 h, 65℃, 4 700 U/g, 5:1 of solution to material and pH 7. 5, yield rate of hydrolysis was 87. 43%. Under these optimal conditions, disintegrate degree of Cd was 81. 87%. The hydrolysis effect and disintegrate degree of Cd were both best when subtilisin were mixed with tyrpsine in a ratio of enzyme activity of 3 :1. The optimum enzymatic conditions of combinative enzymatic hydrolysis with two enzymes optimized by response surface method were 5 h, 50℃, 5 700 U/g, pH 7.5, 4 : 1 of solution to material, yield rate of hydrolysis was 90. 93% and disintegrate degree of Cd was 85. 52% , which were better than single enzymatic hydrolysis.关键词
蛋白酶/马氏珠母贝肉/镉/酶解Key words
protease/ Pinctada martensii meat/ cadmium/ enzymatic hydrolysis引用本文复制引用
蒲利民,吴晓萍,王涛,毛伟杰..蛋白酶水解马氏珠母贝肉对镉解离效果的研究[J].食品与机械,2013,29(1):66-71,112,7.基金项目
广东省科技厅农业攻关项目(编号:2010B 020313005) （编号:2010B 020313005）
广东海洋大学大学生创新实验项目(编号:1056610031) （编号:1056610031）
