| 淡水鱼加工下脚料自溶水解工艺的研究 |
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| 引用本文： | 吴朝朝,;刘华,;赵利,;江勇,;袁美兰,;陈丽丽.淡水鱼加工下脚料自溶水解工艺的研究[J].中国酿造,2014(5):120-124. |
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| 作者姓名： | 吴朝朝 ;刘华 ;赵利 ;江勇 ;袁美兰 ;陈丽丽 |
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| 作者单位： | [1]南昌大学生命科学与食品工程学院,江西南昌330029; [2]江西科技师范大学生命科学学院,江西南昌330013; [3]国家淡水鱼加工技术研发分中心(南昌),江西南昌330013 |
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| 基金项目： | 南昌市农业科技支撑计划（洪财企[2012]80号） |
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| 摘 要： | 利用内源性蛋白酶进行淡水鱼加工下脚料自溶水解的工艺进行了研究,以氨基酸态氮的含量作为评价水解程度的指标,探讨时间、加水比、温度和初始pH值对淡水鱼下脚料自溶水解程度的影响。结果表明,响应面优化的自溶水解反应条件为水解温度45℃,水解时间48h,pH5.0。在此条件下,水解液中氨基酸态氮含量达到(1.0463±0.03)g/100mL。
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| 关 键 词： | 淡水鱼下脚料 自溶水解 氨基酸态氮 响应面 |
Autolysis technology using freshwater fish processing leftovers |
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| Affiliation: | WU Zhaozhao, LIU Hua, ZHAO Li, JIANG Yong, YUAN Meilan, CHEN Lili (1.College of Life Science and Food Engineering, Nanchang University, Nanchang 330029, China; 2. College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China; 3.National Freshwater Fish Processing Technology Research and Development Branch, Nanchang 330013, China) |
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| Abstract: | The leftovers from fresh water fish were used as raw material, and they were hydrolyzed by endogenous proteinase. The content of amino acid nitrogen was used as the evaluation index of hydrolysis degree. The effects ofpH value, temperature, water additional ratio and time on autolysis hydrolysis were analyzed. Result showed that the optimum reaction condition was as follows： time 48 h, temperature 45℃ and pH 5.0. Under this condition, the content of amino acid nitrogen in hydrolysate was up to （1.0463±0.03） g/100 ml. |
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| Keywords: | fresh water fish leftover autolyzed hydrolysis amino acid nitrogen response surface methodology |
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