低值淡水鱼蛋白酶法水解工艺研究  

Study on the process of hydrolyzing protein by enzyme in low value freshwater fish

作　　者：李丁宁[1] 刘良忠[1] 刘培勇[1] 刘亮[1] 王燕[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《食品工业科技》2012年第3期232-236,共5页Science and Technology of Food Industry

基　　金：湖北省教育厅高校产学研合作资助项目(C2010040)

摘　　要：以水解度为指标,考察酶解温度、pH、底物浓度、加酶量等因素对鲢鱼蛋白水解度的影响。在单因素实验基础上采用中心复合组合设计实验对酶解温度、pH和加酶量进行优化,以氨基酸态氮为指标,确定最佳酶解时间。结果表明:酶解pH9.37,酶解温度48.33℃,酶与底物比93.87AU/kg,酶解时间6h,在此条件下水解体系水解度为39.54%,氨基酸态氮含量为2.31g/L,总氮回收率为93.55%,蛋白质浓度为3.62%。As an index to the degree of hydrolysis,the influence of factors such as enzymatic hydrolysis temperature,pH value,substrate concentration,and enzyme dosage to the degree of silver carp protein hydrolysis was investigated.The reaction temperature,pH,and enzyme dosage was optimized by a combination of central composite design experiment based on the single-factor experiment and the best enzymatic hydrolysis time was made as an index to amino nitrogen.The best hydrolysis condition was pH 9.37,enzymatic hydrolysis temperature 48.33℃,[E]/[S] 93.87AU/kg,reaction time 6h,under the condition,the protein concentration was 3.62%,the degree of hydrolysis 39.54%,amino acid nitrogen content 2.31g/L,and total nitrogen recovery rate was 93.55%.

关 键 词：白鲢鱼 碱性蛋白酶 水解 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]