罗非鱼碎肉酶法制备蛋白胨的工艺研究  

Study on the preparation of peptone from remnant muscles of Tilapia Surimi by different enzymes

作　　者：朱思咪[1] 张萍[1] 陈丽娇[1] 程艳[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350001

出　　处：《福建水产》2012年第2期134-140,共7页Journal of Fujian Fisheries

基　　金：福州市科技重点项目2009-N-51

摘　　要：为探讨罗非鱼碎鱼肉酶法制备蛋白胨的加工工艺,采用正交试验的方法,分别研究了木瓜蛋白酶、AS.1398中性蛋白酶、复合蛋白酶水解罗非鱼碎肉制备蛋白胨的工艺条件。结果表明:木瓜蛋白酶的最佳水解工艺条件为pH6.5,温度65℃,水解时间4h,加酶量1250 U/g,蛋白胨得率达12.63%;AS.1398中性蛋白酶最佳水解工艺条件为pH 7.5,温度55℃,水解时间4 h,加酶量750 U/g,蛋白胨得率达13.25%;复合蛋白酶的最佳水解工艺条件为pH 7.0,温度50℃,水解时间4.5 h,加酶量850 U/g,蛋白胨得率达11.43%。In this paper,orthogonal test method was used to study the preparation of peptone from remnant muscles of Tilapia surimi hydrolyzed by papain,AS.1398 neutral protease and protamex separately.Results showed that optimization hydrolysis conditions of papain were pH value with 6.5,temperature with 65℃,time of hydrolysis with 4h,and enzyme concentration with 1250U/g,the peptone yield was 12.63%.Optimization hydrolysis conditions of AS.1398 neutral protease were pH value with 7.5,temperature with 55℃,time of hydrolysis with 4h and enzyme concentration with 750U/g,the peptone yield was 13.25%.Optimization hydrolysis conditions of protamex were pH value with 7.0,temperature with 50℃,time of hydrolysis with 4.5h,and enzyme concentration with 850U/g,the peptone yield was 11.43%.

关 键 词：罗非鱼碎肉 酶解 蛋白胨 

分 类 号：S985.41[农业科学—捕捞与储运]