响应面法优化淡水鱼内脏酶法水解工艺研究  

Optimization of enzymatic hydrolysis of freshwater fish viscera by response surface methodology

作　　者：李文佳[1] 孟宗[1] 李进伟[1] 蒋将[1] 刘元法[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国油脂》2014年第3期65-69,共5页China Oils and Fats

基　　金："十二五"国家科技支撑计划项目(2011BAD02B04);教育部新世纪人才计划(NCET-10-0457)

摘　　要：通过对5种常见淡水鱼内脏基本成分及氨基酸组成进行分析比较,选择鲢鱼内脏为研究对象,并采用酶法对其进行水解,以提油率、蛋白回收率、水解度(DH)为指标,确定水解用酶及单因素试验各因素的优化范围。在单因素试验基础上,以pH、加酶量、温度为影响因素,提油率为响应值,响应面法优化得到鲢鱼内脏酶法水解最优工艺条件为:选用胰蛋白酶进行水解,pH 7.94,加酶量1.1%,温度47.24℃,时间2 h,料水比1∶1。在最优工艺条件下,提油率为91.24%,蛋白回收率为83.61%,水解度为53.57%。The basic ingredients and amino acid compositions of five kinds oi common freshwater llsh vls- ceras were analyzed and compared, then the silver carp viscera was chosen to be hydrolyzed by enzymes with oil extraction rate, recovery rate of protein and degree of hydrolysis（DH） as indexes to determine hy- drolysis enzyme and the optimal ranges of influencing factors of single factor experiment. On the basis of single factor experiment, with pH, enzyme dosage tion rate as response value, the enzymatic hydrolysis and temperature as influencing factors and oil extraction rate as response value, the enzymatic hydrolysis conditions of silver carp viscera were optimized by re- sponse surface methodology as follows：with trypsin as hydrolysis enzyme, pH 7.94, enzyme dosage 1.1%, temperature 47.24 ℃, time 2 h, ratio of material to water 1 ： 1. Under these conditions, the oil extraction rate, the recovery rate of protein and respectively. degree of hydrolysis were 91.24%, 83.61% and 53.57% ,respectively.

关 键 词：淡水鱼内脏 酶法水解 鱼油 响应面法 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]