响应面法优化草鱼内脏蛋白质酶解工艺.pdfVIP

※王艺技术 自自副事 2015, Vo1.36, No.JO 43 响应面法优化革鱼内脏蛋白质酶解王艺 丛艳君11 ，于晓凤12 ，阵、 谢1 ， 3 (1北京工商大学食品学院，北京 l(削48; 2，北京工商大学北京市食品风味化学重点实验室，北京 H削48; 3.北京工商大学食品添加剂与配料北京高校工程研究中心，北京 1∞048) 摘 要z 为实现草鱼内脏蛋白质的高值化利用，本研究在单因素试验基础上应用响应面试验优化了木瓜蛋臼酶水解 脱脂草鱼内脏蛋白质的条件，响应面法分析得出4 个影响因素的最佳组合为加酶量33015 U/g、酶解温度62.35.C 、 酶解时间5.37 h、酶解pH7.9，此时水解度为44.48% ，肤得率为19.68%，水解液鲜味较明显。 关键词:草鱼内脏:蛋白质:水解:响应面试验:优化 句自由zation of Enzymatic Hydrolysis Conditions of Grass C町Visceral Proteins by R，臼.pon回 Sw如e Methodology l I CONGY缸Uun1气 YU Xiaofeng 气 CHEN ShU ,3 (1. College of Food Science, Beijing Technology and Business University , Beijing 1仪泊48， China; 2. Beijing Key Laboratory for Flavor Chemistry , Beijing Technology and Business University , Beijing 1αJ048， China; 3. Beijing Higher Institution Engineering Research Center for Food Additives and Ingredients , Beijing Technology and Business University , Be司ing 1αJ048， China) Abstract: The hydrolysis conditions of defatted visceral waste proteins of grass carp with pap缸n were optimized by the combined use of single factor method and response surface methodology. An enzyme dosage of 33015 U倍， a hydrolysis temperature of 62.35 .C , a hydrolysis time of 5.37 h and initial pH 7.9 were found to be op也nal for the hydrolysis of visceral proteins of grass carp. Under these conditions, the degree of hydrolysis (DH) was 44 .48% with a peptide yield of 19.68%, and the hydrolysate had a medium umami taste. Key words: grass carp viscera; protein; hydrolysis; response surface methodology; optimization 中图分类号: S254.9 文献标志码:A 文章编号: 1∞2-6630 (2015) 10-ω43-06 doi: 1O.7506/spkx1∞2-6630-20151α)()9 我国淡水鱼养殖业虽然发达，但是水产品加工率不