响应面法优化双酶复合水解鳕鱼加工副产物的加工工艺  

Optimization of processing technology of double enzymatic hydrolysis of cod processing by-products by response surface methodology

作　　者：孙一玮[1] 李雪[1] 刘春娥[1] 贺静[1] 

机构地区：[1]中国农业大学烟台研究院,烟台264670

出　　处：《食品安全质量检测学报》2017年第7期2768-2773,共6页Journal of Food Safety and Quality

基　　金：中国农业大学烟台研究院校级课题项目(YT201602)~~

摘　　要：目的采用响应面法对复合酶酶解鳕鱼加工副产物的工艺进行优化,实现副产品的综合利用。方法采用胰蛋白酶和风味蛋白酶,运用单因素实验、Box-Behnken中心组合设计和响应面分析法,研究鳕鱼加工副产物的最佳酶解条件。结果最佳条件为:复合酶比例(胰蛋白酶和风味蛋白酶)(m:m)2:1,酶解温度45.52℃,液固比(m:m)3.19:1,加酶量2.93%,pH 7.5,酶解时间6 h。在此条件下,酶解鳕鱼加工副产物所得氨基酸含量理论预测值为16.3523 mg/mL,验证实验的氨基酸含量为16.33 mg/mL,与响应面预测值基本吻合。结论用胰蛋白酶和风味蛋白酶复合水解鳕鱼加工副产物得到的酶解液氨基酸含量较高,可作为鱼蛋白有机肥用于农牧业生产。Objective To optimize the process of enzymatic hydrolysis of cod processing by-products by response surface methodology, and to realize the comprehensive utilization of by-products. Methods Using typsin and flavourzyme, the optimal enzymatic hydrolysis conditions were studied by using single factor experiment, Box-Behnken center combination design and response surface methodology. Results The optimum conditions were as follows： composite enzyme ratio（trypsin and flavourzyme） was 2：1（m：m）, enzymolysis temperature was 45.53 ℃, liquid-solid ratio was 3.19：1（m：m）, the amount of enzyme was 2.93%, pH was 7.5, and enzymolysis time was 6 h. Under these conditions, the theoretical prediction value of the amino acid content of cod processing by-products was 16.3523 mg/mL, which verified that the amino acid content of the experiment was 16.33 mg/mL, which was in accord with the predicted value of response surface. Conclusion The hydrolysates of cod are hydrolyzed by trypsin and flavourzyme, and the obtained hydrolysates are high in amino acids, which can be used as fish protein organic fertilizer for agriculture and animal husbandry production.

关 键 词：鳕鱼加工副产物 胰蛋白酶 风味蛋白酶 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]