鳀鱼酶解技术的条件优化  

Optimization of zymohydrolysis conditions of protein enzymes from anchovy

作　　者：周明明[1] 徐伟[1] 薛长湖[1] 栾东磊[1] 吕英涛[1] 李陶陶[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品工业科技》2009年第2期158-161,共4页Science and Technology of Food Industry

基　　金：国家863课题资助项目(2006AA09Z444)

摘　　要：鳀鱼含有丰富的蛋白质,利用不同的酶可以将鳀鱼自身的蛋白质水解成肽和氨基酸等成分。通过对比选择菠萝蛋白酶酶解鳀鱼,采用正交实验和响应面分析法系统研究并优化了利用菠萝蛋白酶酶解鳀鱼的工艺条件。得到数学模型回归方程和最佳工艺条件。温度为50.00℃,初始pH为7.3135,加酶量为0.4555%。最佳工艺条件的验证实验结果表明,水解液中氨基氮含量(0.6025g/100mL)和回归方程的预测值(0.6131g/100mL)具有较好的拟合性,水解液中氨基氮含量比优化前的最大值(0.5428g/100mL)提高11%。Anchovy are rich in protein,which can be hydrolyzed into peptide and amino by different enzymes.The zymehydrolysis conditions（temperature,initial pH, quantity of enzyme） of protein from anchovy were studied by orthogonal test and response surface analysis methods.The results showed that the optimum technology conditions were as follow： temperature 50.00℃, initial pH 7.3135, quantity of enzyme 0.4555 %, respectively.And the mathematic model regression equation was also obtained.The content of amino nitrogen in hydrolyzate was up to 0.6085g/100mL under optimum zymohydrolysis conditions.There were better coherence between the test data and the equation predicted value（0.6131g/100mL）.The content of amino nitrogen was increased 11% in hydrolyzate.

关 键 词：鳀鱼 酶解 优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]