鲢鱼蛋白水解物的双酶法制备工艺优化  

Optimization of Preparation Process of Silver Carp Protein Hydrolysate by Double Enzyme Method

作　　者：王岩[1] 

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《中国调味品》2014年第7期84-87,共4页China Condiment

摘　　要：利用双酶法(Alcalase碱性蛋白酶与Flavourzyme复合风味蛋白酶)制备鲢鱼蛋白水解物,应用响应面分析法对酶水解工艺优化,最佳酶解条件为底物浓度为料水比1∶2,Alcalase碱性蛋白酶用量为0.4%,Flavourzyme复合风味蛋白酶用量为0.8%,水解温度60℃,水解pH值6.5,水解时间4h,此条件下水解度为65.2%。Flavourzyme and alcalase are used to prepare silver carp protein hydrolysate,and response surface methodology is adopted to optimize the enzymatic hydrolysis process.The results show that the optimum hydrolysis conditions are：substrate concentration is 1∶2 （meat ∶water）,the dosage of flavourzyme is 0.8%,the dosage of alcalase is 0.4%,the initial pH is 6.5,hydrolyzed for 4 h at 60 ℃,the hydrolysis degree is 65.2% under such conditions.

关 键 词：鲢鱼 ALCALASE碱性蛋白酶 Flavourzyme复合风味蛋白酶 酶水解 响应面 优化 

分 类 号：TS201.21[轻工技术与工程—食品科学]