【作者】 周明明； 徐伟； 薛长湖； 栾东磊； 吕英涛； 李陶陶；

【Author】 ZHOU Ming-ming,XU Wei,XUE Chang-hu~*,LUAN Dong-lei,LV Ying-tao,LI Tao-tao (College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China)

【机构】 中国海洋大学食品科学与工程学院；

【摘要】 鳀鱼含有丰富的蛋白质,利用不同的酶可以将鳀鱼自身的蛋白质水解成肽和氨基酸等成分。通过对比选择菠萝蛋白酶酶解鳀鱼,采用正交试验和响应面分析法系统研究并优化了利用菠萝蛋白酶酶解鳀鱼的工艺条件,得到数学模型回归方程和最佳工艺条件:温度为50.00℃,初始pH为7.3135,加酶量为0.4555%。最佳工艺条件的验证试验结果表明,水解液中氨基氮含量(0.6025g/100ml)和回归方程的预测值(0.6131g/100ml)具有较好的拟合性,水解液中氨基氮含量比优化前的最大值(0.5428g/100ml)提高11%。更多还原

【Abstract】 Anchovy are rich in protein,which can be hydrolyzed into peptide and amino by different enzymes.The hydrolyzing conditions(Temperature,Initial pH,Quantity of enzyme) of protein from anchovy were studied by orthogonal test and response surface analyses methods.The results showed that the optimum technology conditions are Temperature:50.000℃,Initial pH:7.3135,Quantity of enzyme:0.4555%,respectively.And the mathematic model regression equation is also obtained.The content of amino nitrogen in hydrolysates is up to 0.6085g/100ml under optimum hydrolyzing conditions.There are better coherence between the test data and the equation predicted value(0.6131g/100mL).The content of amino nitrogen is increased 12%in hydrolysates.更多还原