酶解法制备臭鳜鱼蛋白水解液  

Enzymatic Preparation of Antioxidant Peptides from Smelly Manarin Fish

作　　者：王翠 吴倩 殷婷婷 徐芹芹 伍亚华 

机构地区：[1]蚌埠学院食品与生物工程学院,安徽蚌埠233030

出　　处：《安徽农学通报》2018年第3期71-73,共3页Anhui Agricultural Science Bulletin

基　　金：2016年地方高校国家级大学生创新创业训练计划项目(51306041012);2017安徽高等教育科学研究项目(KJ2017A567);安徽省教育厅省级名师工作室(2016msgzs044)

摘　　要：该文以水解度为考察指标,采用中性酶对臭鳜鱼肉糜进行了蛋白质水解,然后对影响水解反应的因素如酶的添加量、酶解温度、pH和液固比进行了研究,确定了最佳工艺条件。结果表明,中性酶水解臭鳜鱼蛋白质的最佳条件为液固比(g:mL)为4∶1,酶的添加量为3000U/g,pH6.0,水解温度35℃。该条件下酶解时间3h,臭鳜鱼肉蛋白质的水解度为32.9%。The degree of hydrolysis(DH)as the index of investigation,the protein hydrolysis of smelly mandarinfish was carried out by neutral enzyme,technologic parameters influencing reaction including enzyme amount,tem-perature,pH and liquid-solid ratio were studied using enzyme hydrolysis.The optimum technologic condition wasconfirmed. Result showed that the best conditions were determined as follows:liquid-solid ratio 3:1,enzyme dose2400 U/g,pH 6.0,hydrolysis temperature 35℃ and hydrolysis time 3 h. These conditions gave a hydrolysis degree ofsmelly mandarin fish of 32.9%.

关 键 词：臭鳜鱼 酶解 水解度 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]