鳀鱼蛋白质自水解的条件优化  

Endogenous Proteinases Resulting Autohydrolysis of Anchovy Protein

作　　者：周明明[1] 薛勇[1] 薛长湖[1] 米恒振[1] 栾东磊[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：《食品科学》2009年第20期109-112,共4页Food Science

基　　金：国家"863"计划项目(2006AA09Z444)

摘　　要：鳀鱼含有丰富的内源蛋白酶,可以将鳀鱼蛋白水解为小分子的肽和游离氨基酸等成分。采用正交试验和响应面分析法研究并优化鳀鱼中蛋白质成分被内源蛋白酶水解的工艺条件,得到最佳工艺条件:温度为57.05℃,加水量为80%,初始pH值为9.00。最佳工艺条件的验证结果表明,水解液中的氨基氮含量(0.4259g/100ml)和回归方程的预测值(0.4377g/100ml)具有较好的拟和性,水解液中的氨基氮含量比优化前的最大值(0.3814g/100ml)提高11.67%。There are rich endogenous proteinases in anchovy meat, which hydrolyze protein into peptides and amino acids. Therefore, the hydrolysis of anchovy protein can take place automatically. Three crucial parameters of anchovy protein autohydrolysis, namely temperature, initial pH value and water/material ratio, were optimized using a mathematical regression model established based on orthogonal array design experiments and their interactive effects on amino nitrogen content in anchovy protein hydrolysate were analyzed by response surface analysis. Results showed that the optimum autohydrolysis conditions were as follows： temperature 57.05 ℃, water/material ratio 80%, and initial pH 9.0; under such conditions, the actual value of amino nitrogen content reached up to 0.4259 g/100 ml, which was in close agreement with the predicted value of 0.4377 g/100 ml and higher by 11.67% than before the optimization.

关 键 词：鳀鱼 内源蛋白酶 自水解 条件优化 

分 类 号：TQ93[化学工程]