白鲢鱼排酶解蛋白的制备及营养成分分析  

Preparation and Nutritional Composition Analysis of Enzymatic Hydrolysates from Silver Carp Frame

作　　者：孟昌伟[1] 陆剑锋[1] 薛莲[1] 宫子慧[1] 林琳[1] 叶应旺[1] 姜绍通[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《肉类研究》2011年第7期24-28,共5页Meat Research

基　　金：安徽省"十一五"重大科技攻关专项(08010301078)

摘　　要：以白鲢鱼排为实验材料,选用风味蛋白酶酶解制备蛋白水解液。考察起始pH值、酶解温度、料液比、加酶量、酶解时间对水解度的影响,采用Box-Behnken中心组合设计和响应面分析法,确定最佳工艺条件。结果表明:最佳工艺条件为起始pH7.59、酶解温度44.9℃、料液比30:100(g/mL)、加酶量4.02%、酶解时间5h,此条件下水解度可达26.17%;氨基酸及矿质元素的营养分析结果表明,白鲢鱼排酶解产物具有较高的食用与营养价值。The purpose of this study was to optimize the hydrolysis of silver carp frame by flavourzyme and analyze the nutritional composition of resultant enzymatic hydrolysates. Five process conditions including pH, temperature, material-to- liquid ratio, enzyme dosage hydrolysis time were optimized by Box-Behnken experimental design combined with response surface methodology to be 7.59, 44.9 ℃, 30：100 （g/mL）, 4.02% and 5 h, respectively. Under the optimized conditions, the degree of hydrolysis was 26.17%. The obtained hydrolysate was rich in amino acids and mineral elements, indicating its highly edible and nutritional value.

关 键 词：白鲢鱼排 风味蛋白酶 响应面 氨基酸 矿物质元素 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]