动物蛋白酶酶解鱿鱼内脏工艺研究  

Enzymatic Hydrolysis of Squid Viscera with Animal Protease

作　　者：黄敬哲 张修正 裴继伟 刘海梅[1] 赵芹[1] HUANG Jingzhe;ZHANG Xiuzheng;PEI Jiwei;LIU Haimei;ZHAO Qin(School of Food Engineering,Ludong University,Yantai 264025,China)

机构地区：[1]鲁东大学食品工程学院,山东烟台264039

出　　处：《鲁东大学学报（自然科学版）》2022年第1期83-88,共6页Journal of Ludong University:Natural Science Edition

基　　金：山东省大学生创新创业训练计划项目(s201910451070);国家级大学生创新创业训练计划项目(201710451116);山东省重点研发计划(医用食品)(2018YYSP009);校企合作项目(28000101)。

摘　　要：鱿鱼内脏是鱿鱼生产加工过程中产生的主要废弃物,其富含蛋白质,具有较高的开发价值。本文以水解度和感官评定为指标,采用单因素和正交试验方法,研究酶添加量、酶解温度、酶解时间、pH四个因素对鱿鱼内脏水解度的影响,确定动物蛋白酶酶解鱿鱼内脏最佳工艺。结果表明,最佳酶解工艺条件为:加酶量1.8%,酶解温度55℃,酶解时间6 h,pH 7.5。所制备的鱿鱼内脏酶解液色泽呈现棕褐色,溶液澄清,鱿鱼风味比较明显,水解度可达36.9%,可作为水产调味品的基料使用。Squid viscera is the main waste produced in the process of squid production and processing.It is a typical high protein,low-fat substance,rich in nutrition and has high development value.Taking the degree of hydrolysis and sensory evaluation as indexes,the effects of enzyme addition,enzymatic hydrolysis temperature,enzymatic hydrolysis time and pH on the degree of hydrolysis of squid viscera were studied by single factor and orthogonal test methods,and the best enzymatic hydrolysis process of squid viscera by animal protease was determined.The results showed that the optimum enzymatic hydrolysis conditions were as follows:enzyme dosage 1.8%,enzymatic hydrolysis temperature 55℃,enzymatic hydrolysis time 6 h,pH 7.5.The color of the obtained squid visceral enzymatic hydrolysate is brown,the solution is clear,the squid flavor is obvious,and the degree of hydrolysis can reach 36.9%.It can be used as the base material of aquatic condiments.

关 键 词：鱿鱼内脏 动物蛋白酶 工艺优化 水解度 

分 类 号：S985.36[农业科学—捕捞与储运]