首页 | 期刊简介 | 编委会 | 投稿指南 | 常用下载 | 联系我们 | 期刊订阅 | In English
引用本文:操龙飞,游华军,陈子涵,马 英,熊何健,鄢庆枇.响应面法优化罗非鱼(Oreochromis niloticus)鱼排蛋白分段酶解工艺.海洋与湖沼,2012,43(1):27-34.
【打印本页】   【HTML】   【下载PDF全文】   查看/发表评论  下载PDF阅读器  关闭
←前一篇|后一篇→ 过刊浏览    高级检索
本文已被:浏览 2347次   下载 2689 本文二维码信息
码上扫一扫!
分享到: 微信 更多
响应面法优化罗非鱼(Oreochromis niloticus)鱼排蛋白分段酶解工艺
操龙飞1, 游华军2, 陈子涵3, 马 英1, 熊何健3, 鄢庆枇1
1.集美大学水产学院;2.厦门中坤食品有限公司;3.集美大学生物工程学院
摘要:
采用生物蛋白酶酶解罗非鱼鱼排蛋白, 以水解度(DH)为指标, 进行了单酶、复合酶酶解效果的比较分析, 并利用响应面分析方法(RSM)对酶解参数进行优化。结果表明, 采用风味蛋白酶和木瓜蛋白酶双酶组合分段酶解, 固定总酶添加量为 3.0%、双酶复合比 2 : 1、酶解时间 3h、分段酶解时间比 0.6 : 1, 酶解温度 56℃, 分段酶解 pH为 7.0和 6.2时, 酶解效果最佳, 罗非鱼鱼排蛋白水解度达到 32.49%, 酶解产物中游离氨基酸含量达 32.84mg/g 鱼排, 占罗非鱼鱼排总氨基酸含量的 25.43%, 其中呈味氨基酸含量达 18.48%, 必需氨基酸含量达 67.96%。
关键词:  罗非鱼鱼排, 酶解, 响应面法, 水解度
DOI:10.11693/hyhz201201004004
分类号:
基金项目:国家“863”计划项目, 2007AA09Z115 号; 福建省科技重点项目, 2009I0019 号, 2009N0045 号; 集美大学创新团队基金, 2010A003 号; 集美大学潘金龙基金, ZC2010017 号
附件
OPTIMIZATION OF THE ENZYMATIC HYDROLYSIS OF TILAPIA (OREOCHROMIS NILOTICUS) FRAMES PROTEIN USING RESPONSE SURFACE METHOD
CAO Long-Fei1, YOU Hua-Jun2, CHEN Zi-Han3, MA Ying1, XIONG He-Jian3, YAN Qing-Pi1
1.Fisheries College of Jimei University;2.Xiamen Doingcom Food Co., Ltd.;3.Bioengineering College of Jimei University
Abstract:
The enzymatic hydrolysis of tilapia frames protein by different protease was studied, and the degree of hydrolysis (DH) was assayed during the hydrolyzing. Based on the single-factor test, the surface analysis methodology (RSM) was used to optimize the enzymatic reaction parameters. Results showed that the enzymatic effects of two proteases, flavourzyme and papain proteases were the best when added to the reaction system sequentially. The total enzyme dosage was 3.0%; the ratio of flavourzyme and papain proteases was 2 : 1. The total enzymatic time lasted for 3h, and time ratio for the two proteases was 0.6 : 1. The enzymatic reaction was under the temperature of 56℃, and pH first 7.0 and then 6.2. The DH of 32.49% was achieved under the optimized conditions. The concentration of free amino acids in the hydrolysates is 32.84mg/g, accounting for 25.43% of the total amino acids in Tilapia frames. The flavor amino acids and essential amino acids occupied up to 18.48% and 67.96% of the free amino acids respectively.
Key words:  Tilapia frames, Enzymatic hydrolysis, Surface analysis methodology, Hydrolysis
版权所有 海洋与湖沼 Oceanologia et Limnlolgia Sinica Copyright©2008 All Rights Reserved
主管单位:中国科协技术协会 主办单位:中国海洋湖沼学会
地址:青岛市福山路32号  邮编:266071  电话:0532-82898753  E-mail:ols@qdio.ac.cn
技术支持:北京勤云科技发展有限公司