金带细鲹鱼露制作过程中酶解工艺的研究  

Study on Enzymatic Hydrolysis Technology of Caranx selaroides leptolepis Sauce

作　　者：邹敏[1] 傅力[2] 卢彬[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]韩山师范学院生物系,广东潮州521041

出　　处：《中国调味品》2015年第2期17-22,共6页China Condiment

摘　　要：采用酶水解法对金带细鲹鱼的酶解工艺进行研究。以蛋白质的水解度为指标,采用木瓜蛋白酶、中性蛋白酶、酸性蛋白酶、胰蛋白酶和菠萝蛋白酶进行水解,筛选出适宜的酶种类。对影响胰蛋白酶和木瓜蛋白酶酶解效果的主要因素进行研究,并确定胰蛋白酶和木瓜蛋白酶对金带细鲹鱼中的最适酶解工艺。胰蛋白酶最适酶解条件为温度45℃,时间5h,pH 8.0,加酶量2.0%(g/g),固液比为1∶5(g/g),在此条件下,水解度达到30.51%;木瓜蛋白酶最适酶解条件为温度60℃,时间4h,pH 6.0,加酶量2.0%(g/g),固液比1∶4(g/g),在此条件下,水解度达到18.51%。利用酶法水解制取鱼露,能缩短生产周期,提高原料的利用率。The study focuses on the enzymolysis technology of Caranx selaroides leptolepis. Wtth the hydrolysis degree as index, the effects of enzymatic hydrolysis with papain, protease, acid protease, trypsin and bromelain are compared, and suitable enzymes species are selected. Factors which may influence the effects of enzymolysis are studied, and the experiments of enzymolysis of trypsin and papain with Caranx selaroides leptolepis are conducted. The results show that the optimal technology of the trypsin enzymolysis of Caranx selaroides leptolepis is： enzymolysis at 45 ℃ for 5 h, pH 8.0, enzyme concentration of 2.0% （g/g）, solid-liquid ratio of 1 ： 5 （g/g）. Under these conditions, the hydrolysis degree could reach 30.51%. The optimal parameters of the papain enzymolysis of Caranx selaroides leptolepis are： enzymolysis at 60 ℃for 4 h, pH 6.0, enzyme concentration of 2.0% （g/g）, and solid-liquid ratio of 1 ： 4 （g/g）. Under these conditions, the hydrolysis degree could reach 18. 51%. The advantages of enzymatic hydrolysis are able to shorten the production cycle and improve the utilization rate of raw materials.

关 键 词：金带细鲹鱼 蛋白酶 酶解工艺 

分 类 号：TS201.25[轻工技术与工程—食品科学]