The compound enzymes consisted of trypsin and flavourzyme were used for high degree of hydrolyze oyster.The degree of hydrolysis (DH) and sensory analysis of oyster as index parameter, and single factor experiment was used for investigated the process of enzymatic hydrolysis of oyster.The peptide molecular weight distribution and amino acid composition of the optimized enzymatic hydrolysate were analyzed.The results showed that the best enzymatic hydrolyse conditions for oyster was the proportion of trypsin and flavourzyme was 2∶1(w/w), and the quantity of compound enzymes was 0.1% ([E]/[S]), at 60 ℃ for 24 h in the solution of pH 7.5.The oyster high degree of enzymatic hydrolyse products could be obtained by the optimum technological conditions, containing 83.5% molecular weight less than 3 ku, and among them less than 1 ku contained 50.1%, 1~3 ku peptide contained 33.4%.The content of essential amino acids in the free amino acids of the oyster hydrolyzate was 40.51%, and the contents of the umami amino acid and the sweet amino acid were 17.50% and 30.60%, respectively.%以牡蛎为原料,选用胰蛋白酶和风味蛋白酶组成复合酶对其进行深度酶解,以水解度和感官评分为指标,通过单因素试验考察了胰蛋白酶与风味蛋白酶比例、酶添加量、酶解pH、酶解温度和酶解时间对牡蛎深度酶解的影响,对牡蛎深度酶解工艺进行优化,并对最优酶解条件下获得的牡蛎深度酶解产物的肽分子量分布和氨基酸组成进行分析.研究结果表明:牡蛎深度酶解最优工艺条件为胰蛋白酶与风味蛋白酶质量比为2∶1、蛋白酶添加量0.1%([E]/[S])、酶解pH 7.5、酶解温度 60 ℃、酶解时间 24 h,该条件下得到的牡蛎深度酶解产物中分子量<3 ku的多肽占83.5%,其中含有33.4%的分子量为1~3 ku的多肽和50.1%的分子量<1 ku的多肽.牡蛎深度酶解产物游离氨基酸中必需氨基酸含量为40.51%,鲜味氨基酸含量为17.50%,甜味氨基酸含量为30.60%.
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