人工养殖鲟鱼鱼头蛋白粉的制备工艺  

Study on Preparation Technology of Protein Powder from Fish Head in Acipenseridae Sturgeon

作　　者：段涛[1] 田素娟[1] 程波[2] 张玉容[2] 蓝泽桥[3] 

机构地区：[1]广东药学院生命科学与生物制药学院,广东广州510006 [2]武汉工程大学化工与制药学院,湖北武汉430074 [3]湖北天峡鲟业有限公司,湖北宜都443300

出　　处：《食品研究与开发》2011年第12期89-93,共5页Food Research and Development

摘　　要：对比研究3种蛋白酶水解鲟鱼鱼头的效果,单酶水解选择胃蛋白酶为水解的最适酶种,双酶水解采用正交试验确定其最佳的复合酶种为胃蛋白酶加木瓜蛋白酶,水解条件为温度37℃和50℃、酶用量50μkat/g、分别在最适pH2.5与pH6.5下共水解5 h、料液比1∶2(g/mL),蛋白质回收率可达到93.52%;经过酸浸预处理后水解液基本无腥苦味,经真空冷冻干燥可制得蛋白含量为78.12%的蛋白粉。The hydrolysis of the skin in Acipenseridae sturgeon by three kinds of enzymes was studied.Pepsin was chose as the best enzyme in the single enzyme method.The optimal processing conditions were obtained by orthogonal experiments in the bi-enzyme method.The parameters are as follows： protease complex from both Pepsin and papain have much higer hydrolysis efficiency,the reaction temperature is 37 ℃ and 50 ℃,the added enzyme dosage is 50 μkat/g,the pH value is 6.5 and 2.5,the solid-liquid ratio is 1∶2 and reaction time is 5 h,the recovery of the protein was 93.52 %.Hydrolysate has little fish-odor when treated with pretreatment of acid.Hydrolysate could be dried into fish protein powder by freeze drying technology.The purity of fish protein powder is 78.12 %.

关 键 词：鲟鱼 鱼头 蛋白粉 酶法 最佳工艺条件 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]