双酶水解罗非鱼碎肉制备蛋白胨的工艺研究  

Optimization of Hydrolysis Tilapia surimi by Double Enzyme and Preparation of Peptone

作　　者：刘美华[1] 项雷文[1] 陈丽娇[2] 张萍[2] 

机构地区：[1]福建师范大学福清分校,福清350300 [2]福建农林大学食品科技学院,福州350002

出　　处：《食品工业》2011年第10期41-44,共4页The Food Industry

摘　　要：以冷冻罗非鱼片加工过程的碎鱼肉为原料,选用AS.1398中性蛋白酶和木瓜蛋白酶同步水解罗非鱼碎肉制备蛋白胨。通过响应面中心组合设计试验,得到罗非鱼碎肉酶解条件的优化数学回归方程。此模型在实验范围内能较准确预测蛋白胨得率。通过贡献率法计算表明,在实验范围内各因子对蛋白胨得率作用的大小依次为加酶量>酶解时间>酶解温度;利用岭嵴分析可知,酶解罗非鱼碎肉制备蛋白胨的最适工艺条件为:温度为56.5℃,时间为4.7 h,加酶量为1174.0 U/g。Chilled Tilapia surimi was subjected to hydrolysis and preparation of peptone with AS.1398 neutral protease and papain at the same time.The conditions for hydrolysis were optimized by central composite orthogonal design of dual enzymatic hydrolysis in the present study.The optimized equation was obtained.This model was able to predict the yield of peptone in the scope of the experiment.The method of contribution rate showed that the role of factors on the yield of peptone in turn were the input amount of enzyme,the time of hydrolysis and the temperature.Ridge analysis showed that optimization hydrolysis craft condition of dual enzymatic hydrolysis was as following： the temperature 56.5 ℃,the time of hydrolysis 4.7 h,the input amount of enzyme 1174.0 U/g.

关 键 词：罗非鱼 双酶水解 AS.1398中性蛋白酶 木瓜蛋白酶 蛋白胨 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]