草鱼皮酶法脱脂工艺优化  

Optimization of enzymatic defatted conditions of grass carp skin by response surface methodology

作　　者：李婷[1] 全沁果 苏添添 袁琼[1] 周春霞[1] 洪鹏志[1] 

机构地区：[1]广东海洋大学食品科技学院,湛江524088

出　　处：《中国食品添加剂》2017年第7期103-107,共5页China Food Additives

基　　金：2013年声部产学研合作(2013A090100009)

摘　　要：以脱脂率为指标,采用酶法研究草鱼皮的脱脂工艺,并采用单因素及响应面试验优化提取条件。结果表明,草鱼皮脱脂的最适工艺条件为:反应温度42℃,反应时间为62min,p H为8.6,加酶量0.3%。此条件下草鱼皮脱脂率可达70.24%。The degreasing rate was used as an index to study the degreasing process of grass carp skin by enzymatic method, and the extraction conditions were optimized by single factor and response surface test.The results showed that the optimum technological conditions were as follows ： reaction temperature 42 ℃, reaction time 62 min, pH 8.6, enzyme content 0.3%. Under this condition, the degreasing rate of grass skin was 70.24%.

关 键 词：草鱼皮 脱脂率 脂肪酶 优化 

分 类 号：S965.112[农业科学—水产养殖] Q55[农业科学—水产科学]