鳕鱼下颌肉水解蛋白制备工艺优化  

Optimization of conditions for the enzymatic hydrolysis of jaw meat of Pacific cod

作　　者：黄艳青[1] 龚洋洋[1] 陆建学[1] 房文红[1] 黄洪亮[1] 高露姣[1] 

机构地区：[1]中国水产科学研究院东海水产研究所,农业部东海与远洋渔业资源开发利用重点实验室,上海200090

出　　处：《渔业信息与战略》2013年第3期219-223,共5页Fishery Information & Strategy

基　　金：公益性行业(农业)科研专项;养殖虾类病毒快速与生物防控技术的研究及示范(201103034);国家和部级其它项目(国家海洋局极地办公室);南北极环境综合考察与评估专项(CHINARE2013-01-06);国家863计划项目;鱿鱼资源捕捞与加工技术开发(2012AA092303);农业部财政专项(2130135-探捕)

摘　　要：通过单因素实验(蛋白酶种类、加酶量、料液比、水解时间、温度和pH值),对鳕鱼下颌肉进行酶解分析,以水解度(DH)为指标,确定最适蛋白酶为复合风味蛋白酶,其单因子最佳水解条件为:加酶量为1 400 U/g(相对于鱼糜质量)、料液比为1:3、水解时间为5 h、温度为43℃、pH 7.6。经正交试验验证,复合风味蛋白酶的最佳酶解工艺条件为:pH7.0,料液比1∶2,加酶量为1 400 U/g,水解8 h,DH可达42.62%。The aim of this paper was to develop an optimized process for hydrolysis jaw meat of Pacific cod （Gadous macrocephalus） with selected commercial protease. The effects of the main parameters, including type of proteases, dosage of enzyme, the ratio of material and liquid, hydrolysis time, hydrolysis temperature and pH value were investigated in single factor experiment. Results showed that the suitable enzyme was flavourzyme 500 MG at condition of 1 400 U/g wet base, 1 ： 3 of material to liquid, 5 h, 43℃ and pH 7.6. Then four factors （except for hydrolysis temperature ） with three levels were investigated in an orthogonal experiment. The optimized hydrolysis conditions with compound flavourzyme 500 MG were at pH 7.0, 1 ： 2 of material to liquid, 1 400 U/g wet base, hydrolyzing 8 hours. Under these conditions, the highest hydrolysis degree was 42.62%.

关 键 词：鳕鱼 下颌肉 复合风味蛋白酶 水解工艺 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]