首页 | 本学科首页   官方微博 | 高级检索  
     

草鱼边角料蛋白质水解工艺
引用本文:谢广杰,闫静芳,颜智勇,王昱沣.草鱼边角料蛋白质水解工艺[J].食品工业科技,2018,39(3):209-214.
作者姓名:谢广杰  闫静芳  颜智勇  王昱沣
作者单位:1. 南京农业大学食品科技学院, 江苏南京 210095;2. 江苏联益生物科技有限公司, 江苏盱眙 211700
基金项目:江苏省科技厅苏北科技专项(BN2015071)及企业横向课题(鱼类下脚料生物法制备新型猫粮诱食剂的研究)。
摘    要:以胰蛋白酶和风味蛋白酶进行复配并深度酶解草鱼边角料,采用酶解温度、pH、液料比、酶添加量为因素,以游离氨基酸总量(Total free amino acids,∑FAA)为响应值,通过响应曲面实验优化草鱼边角料蛋白质水解工艺,以最大程度的提高水解液中的游离氨基酸含量,并分析在水解过程中酶解液中的氨基酸组成。实验结果表明,胰蛋白酶及风味蛋白酶对草鱼边角料有较好的水解作用,且当复合比例为3:1时,草鱼边角料蛋白质水解液中有最大的∑FAA;另外,酶解温度、pH、液料比、酶添加量对草鱼边角料的水解程度均有显著的(p<0.05)影响;优化实验得到,当温度50 ℃、pH为7.3、液料比为4.2:1、酶添加量为2.2%时、酶解时间为6 h时,水解液中有最大的∑FAA为(12.03±0.11) mg/mL,酶解液中共检测出17种游离氨基酸,不同氨基酸的含量随着酶解时间的延长呈明显的增加趋势,在酶解时间超过6 h后,游离氨基酸含量增加趋势明显减缓。因此,该工艺可以用于草鱼边角料蛋白质水解液的制备。

关 键 词:草鱼    酶解    游离氨基酸    响应曲面
收稿时间:2017-04-18

Enzymatic hydrolysis process research of grass carp offal
XIE Guang-jie,YAN Jing-fang,YAN Zhi-yong,WANG Yu-feng.Enzymatic hydrolysis process research of grass carp offal[J].Science and Technology of Food Industry,2018,39(3):209-214.
Authors:XIE Guang-jie  YAN Jing-fang  YAN Zhi-yong  WANG Yu-feng
Affiliation:1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;2. Jiangsu Lianyi Biological Technology Company, Xuyu 211700, China
Abstract:In this study,the complex of trypsin and flavor protease was used to deeply hydrolyze grass offal. Response surface methodology(RSM)was applied to optimize the enzymatic hydrolysis process of grass offal protein and maximize the content of free amino acids in its hydrolysates by assessing the factors of enzymatic hydrolysis temperature,pH,liquid material ratio and enzyme addition,using total free amino acids as response factor. The result showed that the complex of trypsin and flavor protease had an effective hydrolysis on grass carp. The maximum ∑FAA of its hydrolysates could be obtained when composite ratio was 3:1. In addition, temperature, pH,solid-liquid ratio and enzyme dosage had a significant(p<0.05)effect on its hydrolysis degree. The maximum ∑FAA of its hydrolysates was(12.03±0.11) mg/mL when temperature was 50℃,pH was 7.3,liquids to material ratio was 4.2:1,enzyme dosage was 2.2% and time was 6 h. 17 kinds of free amino acids were detected in the enzymatic hydrolysate. The content of different amino acids increased significantly as the time of enzymatic hydrolysis was extended. When the time of hydrolysis was over 6 h,increased trend of free amino acids obviously slow down. Hence,the established preparation technology could be used to produce protein hydrolysates of grass offal.
Keywords:
本文献已被 CNKI 等数据库收录!
点击此处可从《食品工业科技》浏览原始摘要信息
点击此处可从《食品工业科技》下载全文
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号