以豆豉蛋白为原料,选用木瓜蛋白酶与复合风味酶分步水解制备豆豉蛋白水解物.通过单因素试验和响应面分析,确定了木瓜蛋白酶的水解条件为:反应温度62.93℃、pH 7.49、酶/底物4.91%、底物浓度5.48%,在此条件下水解5h;木瓜蛋白酶水解液再加入复合风味酶酶解,优化的水解条件为:在pH 6.0,酶/底物为3%,55℃条件下反应3h,豆豉蛋白最终水解度达到28.37%.

Lobster sauce protein was hydrolyzed by papain and flavourzyme compounds. The optimal conditions were determined by mono-faetor experiment and response surface analysis as follows: hydrolyzing temperature 62.93℃, pH 7.49, enzyme/substrate ratio 4.91%, substrate concentration 5.48% and hydrolyzing time 5 h. Fla-vourzyme was used after papain hydrolysis. The optimal hydrolysis conditions for flavorzyme were: temperature 55℃,pH 6.0, enzyme/substrate ratio 3% and hydrolyzing time 3h. Under these conditions, the final hydrolysis degree can reach to 28.37%.