罗非鱼下脚料蛋白深度水解的工艺优化  

Study on profound hydrolization conditions of Tilapia byproduct proteins

作　　者：彭燕[1] 关志强[1] 张钟[1] 张玲[1] 曾霞[1] 吕华容[1] 

机构地区：[1]广东石油化工学院化学与生命科学学院,广东茂名525000

出　　处：《广东农业科学》2011年第6期116-118,共3页Guangdong Agricultural Sciences

基　　金：茂名学院自然科学基金(203256)

摘　　要：以水解率为指标,采用单因素试验和L9(34)正交优化试验确定内外源酶酶解罗非鱼下脚料的最适工艺条件。结果表明:料液比3∶1、pH 7.0、胰蛋白酶添加量0.1%、温度60℃和反应时间8.5 h时,罗非鱼下脚料中蛋白回收率较高,水解液稳定并具有浓郁的鱼香味。In this paper,the optimal hydrolysis parameters of Tilapia byproduct by endogenous and exogenous enzymes were determined through single element experiment and L9（34） orthogonal experiment.The results showed that the rate of recovery of protein was higher and the product was steady with seafood flavor when the ratio of raw and water reached 1：3,the value of pH was 7.0,the adding content of trypsin was 0.1%,and the water bath temperature was 60℃for 8.5 hours.

关 键 词：罗非鱼 下脚料 内外源酶 酶解 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]