响应面法优化风味蛋白酶水解低值河蟹的酶解工艺  

Optimization of enzymatic hydrolysis of low-value river crab by flavor protease with response surface methodology

作　　者：符慧靖 李彦 于德阳 沈德熊 杨华 马俪珍 Fu Huijing;Li Yan;Yu Deyang;Shen Dexiong;Yang Hua;Ma Lizhen(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300392,China;Keke Yixiang(Jiangsu)Flavor Industry Co.Ltd.,Xinghua 225700,Jiangsu Province,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300392 [2]可可溢香(江苏)味业有限公司,江苏兴化225700

出　　处：《天津农学院学报》2023年第2期31-37,共7页Journal of Tianjin Agricultural University

基　　金：兴化市农业科技三项费用项目(无编号);天津市淡水养殖产业技术体系创新团队—水产品加工岗位(ITTFRS2021000-012)。

摘　　要：为制备蟹味浓郁的蟹味调味基料,以低值河蟹为研究对象进行高压浸提和酶解,固定高温高压温度(121℃)和时间(2.0 h),选择固液比(蟹泥与水的质量比)。风味蛋白酶酶解高压浸提液时,固定pH值为7.0,酶解温度为50℃,选择加酶量和酶解时间。以水解度、氨基酸转化率、蛋白质利用率为评价指标,对固液比、加酶量和酶解时间分别进行单因素试验,并在此基础上设计响应面优化试验。结果表明,固液比1∶4.0的条件下进行高压浸提,冷却后风味蛋白酶的添加量为0.25%、酶解时间为2.0 h,在此条件下水解度为35.04%,酶解液表现出较强的蟹味。In order to prepare crab flavor base material with strong crab flavor,this study took low-value river crabs as the research object,carried out high-pressure extraction and enzymatic hydrolysis,fixed high-temperature and high-pressure temperature(121℃)time(2.0 h),and selected solid-liquid ratio(mass ratio of crab mud to water).When the flavor protease was used to hydrolyze the high pressure extract,the pH was fixed at 7.0,the enzymolysis temperature was 50℃,and the enzyme dosage and enzymolysis time were selected.Taking hydrolysis degree,amino acid conversion rate and protein utilization rate as evaluation indexes,single factor experiments were carried out on solid-liquid ratio,enzyme dosage and enzymatic hydrolysis time,and response surface optimization experiments were designed on this basis.The results showed that the ratio of solid to liquid was 1∶4.0(mass ratio),the amount of flavourzyme was 0.25%after cooling,and the hydrolysis time was 2.0 h.Under this condition,the hydrolysis degree was 35.04%,and the obtained hydrolysate showed strong crab flavor.

关 键 词：低值河蟹 高压浸提 风味蛋白酶 酶解 水解度 

分 类 号：TS201.1[轻工技术与工程—食品科学]