酶解法制备低值鱼调味料基质的工艺研究  

Study on Preparation of Low-Value Fish Seasoning Substrate by Enzymatic Hydrolysis Method

作　　者：赵敏[1] 杨保卫 ZHAO Min;YANG Bao-wei(Hotel College,Jiangsu Food&Pharmaceutical Science College,Huai'an 223003,China)

机构地区：[1]江苏食品药品职业技术学院酒店学院,江苏淮安223003

出　　处：《中国调味品》2022年第6期145-150,共6页China Condiment

基　　金：江苏省高校面上项目(18KJB350001);淮安市自然科学研究项目(HAB201711)。

摘　　要：用复配酶解技术制备低值鱼调味料基质并优化其酶解工艺参数。通过单酶对比实验、复配酶组合实验确定选择以中性蛋白酶+木瓜蛋白酶的复配形式进行复配酶解实验;以低值鱼蛋白液水解度为评价指标进行单因素实验,在此基础上确定复配酶配比、复配酶用量、酶解pH以及酶解温度这4个因素的最佳响应范围进行响应面优化实验。结果显示:复配酶解低值鱼蛋白的最佳工艺参数为复配酶配比(中性蛋白酶∶木瓜蛋白酶)1∶1、复配酶用量1%、酶解pH 6.9以及酶解温度55℃,此工艺条件下所得鱼蛋白水解度为(35.32±0.21)%,较优化之前的各组有显著提升(p<0.05)。The low-value fish seasoning substrate is prepared by complex enzymatic hydrolysis technology and its enzymatic hydrolysis parameters are optimized.The combination of neutral protease and papain is selected to carry out the complex enzymolysis experiment through single enzyme contrast experiment and complex enzymes combination experiment.The degree of hydrolysis(DH,%)of low-value fish protein liquid is used as the evaluation index in single factor experiment.On this basis,the optimal response range of the four factors including the ratio of complex enzymes,the additive amount of complex enzymes,enzymatic hydrolysis pH and enzymatic hydrolysis temperature is determined,and then the response surface optimization experiment is carried out.The results show that the optimum technological parameters of low-value fish protein hydrolyzed by complex enzymes are as follows:the ratio of complex enzymes(neutral protease∶papain)is 1∶1,the additive amount of complex enzymes is 1%,the enzymatic hydrolysis pH is 6.9 and the enzymatic hydrolysis temperature is 55℃.Under these conditions,the DH of fish protein is(35.32±0.21)%,which is significantly higher than that before optimization(p<0.05).

关 键 词：复配酶 酶解 低值鱼 调味料基质 

分 类 号：TS254.55[轻工技术与工程—水产品加工及贮藏工程]