摘要
本文探讨了木瓜蛋白酶、胰蛋白酶、精制中性蛋白酶、酸性蛋白酶、复合蛋白酶和风味蛋白酶等6种蛋白酶对文蛤肉的水解效果,以文蛤肉水解液的水解度、氮收率及水解得率为指标,并对酶解液进行感官鉴评和风味评分,结果表明精制中性蛋白酶、胰蛋白酶和风味蛋白酶为适用于文蛤肉水解的蛋白酶。
The effects of papaln, trypsin, neutral proteinase, acidic proteinase, protamex and flavouxzyme on the hydrolysis of marine clam meat under respective optimum temperature and pH value were compared from the view of the degree of hydrolysis, nitrogen recovery of the hydrolysis, hydrolysis rate and sensory organ value, flavor value of the hydrolysates. According the result, neutral proteinase, trypsin and flavourzyme were selected to hydrolyze the marine clam meat.
出处
《福建水产》
2007年第3期25-29,共5页
Journal of Fujian Fisheries
关键词
蛋白酶
文蛤肉
水解
proteinase
Clam meat
enzymolysis technics
