鳗鱼头酶解工艺及其条件优化  

Optimization of Enzymatic Hydrolysis of Eel Head

作　　者：曾远平 陈庆喜 黄学敏 

机构地区：[1]广东昂泰连锁企业集团有限公司,广东汕头515835

出　　处：《现代食品科技》2010年第3期288-290,313,共4页Modern Food Science and Technology

摘　　要：以新鲜鳗鱼头为原料,进行酶法水解工艺的研究,分析酶的种类、酶的添加量、温度、反应时间和底物浓度等因素对蛋白水解的影响。通过试验,确定了木瓜蛋白酶水解的最佳工艺条件:温度为60℃、水解时间为6h、酶加量为150U/g、底物浓度为2%,此时鳗鱼头蛋白水解率为81%。Hydrolysis conditions of eel head were studied in this paper. The effects of the main parameters on the hydrolysis reaction were investigated, including kinds of enzyme, dosage of enzyme, hydrolysis temperature, hydrolysis time, and solid/liquid ratio. The optimum hydrolysis were determined as follows： temperature 60 ℃, hydrolysis time 6h, enzyme dosage 150 U/g, and ratio of eel head proteins to water 2%. Under these conditions, the degree of hydrolysis was 81%.

关 键 词：鳗鱼头 酶解 木瓜蛋白酶 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]