斑点叉尾鮰鱼下脚料的多肽制备工艺  

Preparation Technique of Polypeptide from Leftovers of Channel Catfish

作　　者：陈紫红 林志杰 薛雅茹 洪燕婷 王毅毅 黄茂坤[1] CHEN Zihong;LIN Zhijie;XUE Yaru;HONG Yanting;WANG Yiyi;HUANG Maokun(College of Materials and Chemical Engineering,Liming Vocational University,Quanzhou 362000)

机构地区：[1]黎明职业大学材料与化学工程学院,泉州362000

出　　处：《食品工业》2021年第4期162-165,共4页The Food Industry

基　　金：福建省教育厅中青年教师教育科研项目(JZ180907);黎明职业大学校级一般课题(LZ2019115)。

摘　　要：以冷冻干燥后的斑点叉尾鮰鱼下脚料作为试验原料,以蛋白质水解度为参考指标,从木瓜蛋白酶、复合蛋白酶、酸性蛋白酶、碱性蛋白酶和胰蛋白酶这5种酶中筛选出木瓜蛋白酶为最适蛋白酶。然后在单因素试验的基础上,通过响应面法对斑点叉尾鮰鱼下脚料的酶解工艺进行优化。结果表明:采用木瓜蛋白酶,最佳酶解条件为酶添加量3%,pH 5,温度69℃。在此条件下,酶解液的水解度为38.89%±0.21%。研究结果为斑点叉尾鮰鱼的高值化利用及附加产品的开发提供新的思路。Using leftovers of channel catfish as research object and the degree of hydrolysis(DH)as the reference index,papain was selected as the optimal protease from composite protease,acid protease,alkaline protease,papain and trypsin.On the basis of single factor experiment,the enzymatic hydrolysis process of leftovers of channel catfish was optimized by response surface methodology.The optimal conditions were enzyme dosage 3%,pH 5 and temperature 69℃.Under these conditions,the DH of enzymatic hydrolysate of channel catfish was 38.89%±0.21%.The results provided a reference for deep-processing and utilization of channel catfish.The results provide a reference for value-added utilization and the development of additional products for channel catfish.

关 键 词：斑点叉尾鮰鱼 酶解 下脚料 水解度 响应面 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]