高邮湖麦穗鱼酶解工艺的优化研究  

Study on optimization of enzymatic hydrolysis technology of Pseudorasbora parva in Gaoyouhu Lake

作　　者：沈海军 曾玉祥 王爱红 曹仲文[2] SHEN Haijun;ZENG Yuxiang;WANG Aihong;CAO Zhongwen(Department of Cooking,Yangzhou Tourism and Business Vocational School, Yangzhou, Jiangsu 225001, China;Colleage of Tourism and Culinary Science, Yangzhou university, Jiangsu 225127, China)

机构地区：[1]江苏省扬州旅游商贸学校烹饪系,江苏扬州225001 [2]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《美食研究》2021年第2期89-92,共4页Journal of Researches on Dietetic Science and Culture

基　　金：教育部人文社会科学研究一般项目(17YJAZH006);四川省高等学校重点实验室开放基金项目(PRKX201911)。

摘　　要：以高邮湖麦穗鱼为原材料,利用中性蛋白酶对其进行水解处理,以水解液中氨基态氮的含量(AN)为指标,通过单因素和正交试验,研究加酶量(ES)、温度、pH值和酶解时间对AN的影响规律。结果表明:最佳的酶解条件为加酶量3000 U/g、温度45℃、pH7.0、时间5 h。该结果为高邮湖小杂鱼酱及相关制品的开发与利用提供理论依据和数据支撑。Neutral protease was used to hydrolyze Pseudorasbora parva from Gaoyouhu Lake.The effect of enzyme dosage(ES),temperature,pH value and enzymolysis time on the content of amino nitrogen in hydrolysate was studied using single factor and orthogonal experiments.The results showed that the optimal conditions were enzyme 3000 U/g,temperature 45℃,pH 7 and time 5 h.

关 键 词：高邮湖 麦穗鱼 中性蛋白酶 酶解法 氨基态氮的测定 

分 类 号：TS972.126.1[轻工技术与工程]