酶解鲽鱼下脚料的工艺优化  

Optimization of Enzymatic Hydrolysis Process of Flat?sh Leftover

作　　者：王可琦 韩笑 王威 王杰 胡一凡 刘钊希 李颖畅 Wang Keqi;Han Xiao;Wang Wei;Wang Jie;HuYifan;Liu Zhaoxi;Li Yingchang(College of Food Science and Technology,Bohai University,Jinzhou 121013,China;National & Local Joint Engineering ResearchCenter of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013 [2]生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013

出　　处：《包装与食品机械》2019年第2期7-11,共5页Packaging and Food Machinery

基　　金："十三五"国家科技支撑计划项目(2016YFD0400805);大学生创新创业试验项目(2017101670094)

摘　　要：以鲽鱼下脚料为原料,采用不同蛋白酶对鲽鱼下脚料进行酶解。以水解度作为评价指标,比较不同蛋白酶的水解能力,筛选最佳酶,并对其水解工艺进行优化。结果表明:对鲽鱼下脚料水解效果较好的是中性蛋白酶和风味蛋白酶,中性蛋白酶水解鲽鱼下脚料的优化条件为:酶用量0.1%,pH值6.0,温度50℃,酶解时间4.5 h。风味蛋白酶水解鲽鱼下脚料的优化条件为:酶用量0.05%,pH值6.0,温度50℃,酶解时间5.0 h。二者复合的工艺条件为:中性蛋白酶/风味蛋白酶=2/1(添加量为0.15%),pH6.0、酶解时间4.5 h,温度50℃,在此条件下水解度可达44.56%。Enzyme hydrolysis of flatfish leftover was carried out with the flatfish leftover as the raw stuff using different proteases. The hydrolysis ability of different protease was compared using hydrolysis degree as the evaluation index in order to select the best enzyme,and the hydrolysis process was optimized using the hydrolysis degree.The results showed that neutral protease and flavor protease were better for hydrolysis of flatfish leftover. The optimum conditions of neutral protease hydrolysis were as follows: enzyme dosage was 0.1%,pH value was 6.0,and the temperature was 50 ℃.The optimum conditions of flavor protease were as follows: enzyme dosage was 0.05 %,pH value was 6.0,and the temperature was 50 ℃.The process conditions of the two compounds were as follows: proportion of neutral protease to flavor protease was 2:1,pH value was 6.0,enzymatic hydrolysis time was 4.5h,and temperature was 50 ℃. Under these conditions,the hydrolysis degree was 44.56%.

关 键 词：鲽鱼下脚料 酶解 中性蛋白酶 风味蛋白酶 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]