响应面法优化罗非鱼皮酶法脱脂工艺  

Optimization of enzymatic defatted conditions of tilapia skin by response surface methodology

作　　者：蒋丽[1] 陆剑锋[1] 吕顺[1] 姜绍通[1] 林琳[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽省农产品精深加工重点实验室,安徽合肥230009

出　　处：《食品工业科技》2016年第6期211-215,共5页Science and Technology of Food Industry

基　　金：安徽省“115”产业创新团队项目(2012d5t146);广东省部产学研结合重点项目(2012B091000121)

摘　　要：以罗非鱼鱼皮为原料,在单因素实验基础上,选取脱脂温度、脱脂时间、加酶量为自变量,罗非鱼皮脱脂率为响应值,利用Box-Benhnken中心组合设计和响应面分析法,对罗非鱼皮酶法脱脂的工艺条件进行优化。结果表明:脂肪酶对罗非鱼皮脱脂的最优工艺条件为pH9、加酶量0.5%、脱脂温度39℃、脱脂时间56 min,在此条件下鱼皮脱脂率为63.71%。In this study,the tilapia skin was as the raw material,and the lipase was used to remove fat from tilapia skin. On the basis of single-factor experiments,Box-Behnken central composite design combined with response surface methodology（RSM） was utilized to optimize the defatted conditions of tilapia skin. Three variables（defatted temperature,defatted time and enzyme dosage） were involved in this experiment,and the defatted rate was as the measure indicator. The results showed that the optimum defatted conditions for tilapia skin were pH9,enzyme dosage 0.5%,temperature 39 ℃,and defatted time 56 min. The defatted rate at this condition could reach 63.71%.

关 键 词：罗非鱼皮 脂肪酶 脱脂 响应面分析 胶原蛋白 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]